April 9, 2011

Crispy Bhindi Raita


I don't have a very good memory,but this is how I remember my first foray into "gourmet cooking". It was with my sister when I was in 3rd standard and she in 5th. She had got a recipe of Cauliflower Kheer from somewhere, don't remember exactly from where, may be she read somewhere because it was not something that was cooked at our place. It was a lucky afternoon, only two of us were there along with our nanaji,so we decided to cook it. It  was just enough for two of us, rather for only one  person. We were in middle of cooking it , when a guest arrived and since there was no one at home, we had to serve him that kheer. I still feel the pinch of giving that tasty kheer to him. We two only managed to scrape the leftovers for us :D

This is my sister's recipe [Richa] who used to make this a long time back. All of us loved this crispy Bhindi (Okra ) raita ,especially when served with rice. It had been a long time I had eaten it ,and  during these hot summer days in Bombay, it is always pleasurable to have a curd based dish with the regular meal.

Ingredients [ for 2 people]
Bhindi /Okra 8-10  washed, dried and thinly sliced
Curd/Yogurt 1 cup
Water 1/4 cup +  1 tbsp
Salt
Red chili powder
Rai [mustard seeds]  3/4 tsp
Fennel Seeds 3/4 tsp
Curry leaves 4-5
Dried Red chilli
Oil fro frying
oil/ghee for Baghaar

Preparation
  1. Deep fry the thinly sliced bhindi till it is slightly brown and crispy. Keep aside.
  2.  In a bowl, mix water to curd to thin it.
  3. Add salt,red chili powder.
  4. When you are ready to serve, add the crispy bhindi to the curd mix. To maintain the crispiness this step should be done just before serving
  5. For the baghaar /tempering , In a small pan [bowl size], heat 2 tsp oil/ghee. Add mustard seeds,fennel seeds,curry leaves,dried red chilli. when mustard splutters and fennel seed browns, add this to curd mix. You can use any baghaar recipe of your choice.
 

8 comments:

Prathima Rao said...

Hey thr :) Delicious raita!!! Loved ur collection of recipes...They are all unique, exotic with a gourme touch & yet do-able...Keep rocking & glad to follow u :)
Prathima Rao
Prats Corner

SinFoodie said...

Thank You Prathima :) You made my day with this compliment :)

Preety said...

that's a unique way to use okra..i never tried this combo before..looks absolutely delicious

aipi said...

Yum I am a big fan of raitas and this sounds super yum too - nicely done!

US Masala

SinFoodie said...

Thank you Preety and Aipi :)

Okra works well with Curd. This combination was a lifesaver in my hostel days, when the okra served was barely eatable :)

Shanthi said...

Looks yummy and well presented

Vidhya said...

made this for lunch today - and the family just loved it :))) i have some recipes on your blog lined up - shall keep u posted as n when ...tc

SinFoodie said...

Thank you Vidhya!! I am so happy that your family loved this. :)) Thanks you so much for your feedback.

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