by Tarla Dalal
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Added to 25 cookbooks
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Many people are afraid of using ladies finger in a raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas... you just need to know the right way of including it.
Deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling Bhindi Raita, which is so fabulous, it might overshadow even the subzis and kadhis that are part of the main course ! Serve this Bhindi Raita immediately on preparation to enjoy the crispness of the deep-fried bhindi.
Good to serve with rice delicacies like pulaos and biryanis or with just plain parathas or theplas .
- Heat the oil in a deep non-stick pan and deep-fry the ladies finger, on a medium flame till they turn crisp and golden brown in colour. Drain on an absorbent paper and keep aside.
- Just before serving, combine all the remaining ingredients in a deep bowl, add the deep-fried ladies finger and mix well.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||211.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||5.5 mg|
|Folic Acid||42.3 mcg|
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