by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 26 cookbooks
This recipe has been viewed 12794 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 .
- 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 (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.