Bhindi Tambuli Recipe

Time and servings

Prep time	5 min
Cook time	5 min
Total time	10 min
Serves	2 servings

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Ingredients

• 5 - 6 medium sized okra / bhindi
• 1 cup yogurt / curd
• salt as required
• 2 tbsp oil

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seasoning:

• 1 tsp ghee / coconut oil
• ½ tsp mustard seeds
• pinch asafoetida/hing
• ½ tsp cumin seeds
• 1 - 2 red chilli

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Instructions

1. rinse the bhindi / okra in water well if it is too dirty. and wipe the bhindi off. else it will be sticky when you chop.
2. chop them into thin slices and keep aside. make sure there isn’t trace of water on your chopping board or on knife.
3. heat 1 tablespoon of oil in a pan and fry till they turn crispy and golden brown.
4. stir occasionally so as to uniformly fry. drain the fried bhindi on tissue paper.
5. now whisk the curd. make sure you have taken thick curd and it is not sour.
6. time to prepare tempering; heat the ghee add in mustard seeds, hing, cumin seeds and red chilli. fry till they splutter.
7. pour the tempering over whisked curd.
8. add in fried okras over the raita. serve bhindi raita immediately with plain rice or with dal -rice, veg pulao, bisi bele bath.

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Step-by-step

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Notes

• to make it more beautiful, you can also slice them diagonally into thin slices.
• never touch water while chopping bhindi. else it will turn sticky
• bhindi raita has to be served immediately else the bhendi will loose its crispiness and become soggy.
• to make it more chatpata; you can add cumin powder, pepper powder, chaat masala, amchur, red chilli powder etc as per your taste.