Bhindi Raitha is a dish prepared using Okra and curds. This is also known as Patchady or mosaru bhajji in Karnataka and Kitchadi in Kerala.
Time Required: 30 Minutes
Serves: 4
Ingredients:
250gms Okra/Lady’s Finger
2 ½ Cups Curds/Yoghurt
2 Green Chilies
3 Dry Red Chilies
1tsp Mustard Seeds
½ Cup Fresh Grated Coconut
Few Curry Leaves
2tsp Oil
Oil for Frying
Salt to taste
Method1:
Clean Okra and chop them into small roundels. Heat Oil in a kadai/frying pan and sauté the pieces until it becomes dry. You can also deep-fry them until they are crisp. Remove the vegetable to a mixing bowl. Grind Coconut, Green Chilies and Mustard Seeds coarsely.
Add this to the fried Okra. Heat 2tsp Oil and add Mustard Seeds and when they start to splutter, add Red Chilies and Curry leaves. Add this seasoning, Curds and Salt to the vegetable and mix well. Serve with Phulka/Roti or Rice.
Method2:
Clean Okra and chop them into small roundels. Heat Oil in a kadai/frying pan and sauté the pieces until it becomes dry. You can also deep-fry them until they are crisp. Grind Coconut, Green Chilies and Mustard Seeds coarsely. Heat 2tsp Oil and add Musatard Seeds and when they start to splutter, add Red Chilies and Curry leaves. Now add the vegetable, Curds and Salt and simmer until it boils. Keep stirring continuously. Serve hot Bhindi Raitha with Phulka/Roti or Rice.