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  • Preeti Shridhar

Okra (Bhindi) Raita

Okra (Bhindi) Raita? This is exactly how I felt when I first came across this dish at a friend's place. But all my doubts were put to rest after one mouthful. The raita is delectable.

I have been meaning to share this recipe with you all for a long time but somehow it just didn't happen.

Pairs beautifully with pulav, biryani ,masala rice.

Please do give it a try, I assure you, you won't be disappointed.


Curd 2 cups

Okra 12-15

Salt to taste

Oil for shallow frying


Oil 1 tsp

Asaefotida a pinch

Curry leaves 8

Urad dal 1/2 tsp

Chana Dal 1/2 tsp

Red Chili 2 broken into piece


  1. Whisk the curd.

  2. Add salt.

  3. Taste and adjust seasoning.

  4. Keep it in the fridge.

  5. Wash and pat dry okra.

  6. Slit it vertically into four. If the okra is too long, you can  slit it into two horizontally also.

  7. In a pan heat 2 tbsp oil , shallow fry the okra till it is crispy, like I did or deep fry it instead.

  8. Remove it on a kitchen towel so that excess oil is absorbed.

  9. To serve:

  10. Mix in the crispy okra into prepared curd.

  11. Heat oil for tempering.

  12. Add asaefotida and mustard seeds.

  13. Once mustard seeds crackle, add both the dals, red chili and curry leaves.

  14. Pour the tempering over the raita.

  15. Serve immediately.


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