Raita is generally an accompaniment to main dishes. It is generally served with rice dishes!
This Raita has a distinctive taste because of the sauted Bhindi or Okra, which makes the flavour, texture and taste unique.
Bhindi, Okra or Ladies Finger as it is called in some parts of the world is an exotic vegetable and tastes delicious when fried on its own or with the combination of Bhindi and Onions with spices or no spices at all!
This dish is called Vendaka (Bhindi) Thayir (Yoghurt) Pachadi (Raita) in Tamil Nadu and Bendakaya (Bhindi) Perugu (Yoghurt) Pachadi (Raita)in Andhra Pradesh!
It is a provider of good bacteria and controls blood sugar.
It has a high amount of Vitamin B6 and folic acid.
It is also a good laxative and helps reduce the risk of certain types of cancer!
Ingredients to serve 6 people
1 Cup Fresh Yoghurt
Handful Bhindi (chopped into small cubes)
2 Tsp Oil
½ Tsp Mustard Seeds
1 Tsp Urad Dal
Few Sprigs of Curry Leaves
½ Tsp Salt
- Bhindi (Okra) Raita
Preparation
Heat the teaspoon of oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the urad dal, few curry leaves and the finely chopped Bhindi
Fry till the Bhindi is soft and cooked – transfer into a bowl
Stir in the yoghurt and the salt – add water if necessary to make the raita into semi liquid in consistency
Garnish with the remainder of the curry leaves- The Raita is ready to be served
Note: This can be served with vegetable biriyani or any mixed rice. Served as an accompaniment with sambhar as well!
As Raita is generally semi liquid in consistency, if the yoghurt is fairly thick, water may be added.
If the yoghurt is even slightly sour, plain pasteurised, homogenised cold milk can be added to the raita to bring it to the consistency!