You MUST make Bhindi Raita if:

  1. You or your spouse/kids love bhindi a.k.a okra
  2. You or your spouse/kids hate bhindi

Bhindi RaitaHave you ever hated (hate is too strong a word, let’s pick dislike), disliked a person/thing that you are almost blind-sided by this emotion and you overlook any good quality the person/thing has to offer? Most of us might answer yes to this? Boy! Do I feel guilty later when I realize that the person was not bad after all. I would have done no harm or expressed dislike directly but I am consumed by guilt just for thinking dislike and hate 😛

Anyways, the point is that the sliminess of okra could be so off-putting that team okra-haters (read, my husband) would use just that excuse to never eat it! This, no matter what strategy team okra-lovers (read, me) use to convert the enemies, explaining the benefits, describing the taste, coaxing, scolding, blackmailing or even… Eh, I’ll leave the last strategy to you 😉

Bhindi Raita

But this gorgeous bhindi raita gets rid of the slime and masks whatever flavor the team haters hate. I for one do not understand what it is that it masks, because it sure brings out the flavors of okra in a beautiful crisp way! As long as it gets the husband to shut up and eat, I’m not complaining!

Bhindi Raita

Yes, that was all I had left when I started my lunch (apart from the secret stash for myself in the kitchen). So, team okra hater or team okra-lover, do make this raita. Serve it with bread, roti or rice and enjoy.

If you are looking for more okra recipes, try this Oven Roasted Okra. Other vegetable sides that would go well, Kurkure Tindora and Muli Raita.

Bhindi Raita


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-3


    For pan seared okra
  • 2 cups finely sliced okra
  • 1 tsp paprika/red chili powder
  • Pinch of salt
  • 1 tbsp oil
  • For the yogurt dressing
  • 3/4 cup yogurt
  • 1/2 tsp black salt (can be substituted with regular salt)
  • 1/2 tsp chat masala (available at Indian stores)


  1. Heat 1 tbsp oil in a wide bottom pan
  2. Add the sliced okra. Spread the okra all over the surface of the pan and let cook over medium high heat.
  3. Keep mixing regularly to prevent burning and uneven cooking.
  4. After about 5-8 min, when the okra has shrunk to half the quantity, add the salt and paprika.
  5. Mix well, continue cooking. Let the okra cook until there is no trace of sliminess left. The okra turns crisp and dry.
  6. Turn off the heat. Set aside.
  7. Whisk the yogurt in a bowl. Add the black salt and chat masala and mix well. Keep it chilled.
  8. Add the okra into the yogurt. Reserve some for garnish.
  9. Mix well. Garnish with the remaining okra. Sprinkle some paprika and serve.

My Take:

Slice the okra as thin as you can to reduce cooking time as well as to make them crisp.

You could also deep fry or bake the okra for extra crispness.

The crisp okra in yogurt can be used as a dressing for a salad.

Yummily Yours'


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  1. I found your blog through Google+. I never had okra this way, but it looks like very yummy!
    You have a very beautiful blog. Thank for sharing and will keep following your site. 🙂

  2. Wow!! Looks amazing!! Can I grab that bowl?? 🙂

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