Bhindi Raita


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Added to 10 cookbooks   This recipe has been viewed 6467 times

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 .

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Bhindi Raita recipe - How to make Bhindi Raita

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
  1. 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.
  2. Just before serving, combine all the remaining ingredients in a deep bowl, add the deep-fried ladies finger and mix well.
  3. Serve immediately garnished with coriander.


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