Of all the vegetables out there, Bhindi, also known as Okra and Lady Finger, is definitely a close second-favourite of mine (after potatoes, that is). From that simple stir-fry with onions to Bhindi Masala and Kurkure Bhindi, I’ve tried and loved them all. Even the lesser-known Bengali Shorshe Bhindi gets me drooling for more. And that’s why, when I first came across Bhindi Ka Raita, I was taken pleasantly by surprise.
Truth be told, this is one type of Raita I had never heard of until I got to taste it at an all-vegetarian wedding buffet. The caterers had this large vat of yoghurt topped with roasted cumin and red chilli powder, and they kept topping the tub with crispy Bhindi. I was simply fascinated! I tried the dish once, went back for seconds, and decided Bhindi Ka Raita was going to be a complete staple for me from now on. I went home looking for recipes and discovered that some of my favourite chefs, including Vikas Khanna, have shared recipes for Bhindi Ka Raita. Nothing could then stop me from trying the dish at home.
But that’s where I met a roadblock. Bhindi, as everyone who has cooked or eaten it knows, can be slimy if not cooked right. My first attempt at cooking Bhindi Ka Raita turned into out a bowl of slimy mess that I wasn’t proud of. With practice and more knowledge came perfection, and today, Bhindi Ka Raita is a side dish that I proudly serve to family and guests alike. Because it’s interesting and filling, Bhindi Ka Raita pairs really well with parathas (stuffed or not) and simple pulaos. And the trick to making a no-slime Bhindi Ka Raita is simple enough.
All you need to do is buy the freshest of Bhindi from the market. The best was to know if a Bhindi is fresh is this: Hold the tip between your fingers and try snapping the tip with only your thumb. If it snaps right off, it’s fresh. If it bends or snaps from the middle, it’s not. The second pr tip would be to wash the Bhindi properly—which is something I’m sure you do anyways—and then dry it off completely before chopping it. You can use a dry kitchen towel to do this if you’re in a hurry. If you’re not, then just place the Bhindi in a colander or clean basket and let it naturally dry there. You can and should use these tips to cook any Bhindi dish.
Here’s the super-easy Bhindi Ka Raita recipe you need to wow your guests with this weekend (and on any other day too!).
Image courtesy: Facebook/Cooking for Family by Dr. Aroona Chander
Ingredients:
2.5 cups bhindi, chopped (after washing and drying it as explained above)
2 cups yoghurt or dahi
1 green chilli, finely chopped
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp asafoetida or hing
1 tsp curry leaves, chopped
½ tsp chilli flakes
½ tsp roasted cumin powder
½ tsp chaat masala
Salt, to taste
2 tbsp oil
Method:
1. Heat oil in a wok. Add the mustard seeds, hing, curry leaves and chilli flakes.
2. Once they stop spluttering, add the chopped Bhindi and green chillies.
3. Cook the Bhindi on a medium flame. Don’t cover the wok. Stir-fry occasionally for an even cook.
4. When the Bhindi is half cooked, add the salt and turmeric powder, and mix well. If you add the salt too soon, it’ll turn the Bhindi soggy and slimy.
5. Continue cooking the Bhindi until it is done and crispy.
6. Meanwhile, in a separate bowl, whisk the dahi to ensure it has no lumps. Add the cumin powder, chaat masala and salt.
7. Mix well, and add the Bhindi right before serving the Bhindi Ka Raita.
