RECIPE :
Ingredients

• 15 tender Lady’sfinger(bhindi) cut into thin roundels
• Approximately 2 to 3 tbsp oil to stir fry the bhindi
• 1 cup curds
• A pinch of black salt (Optional. It gives a nice tang to the raita)
• 1/4 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• Salt to taste
• 2 to 3 tbsp Oil to stir fry the bhindi
• Tempering
• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 dry red chilli, deseeded and slit

METHOD :

Wash the lady’s finger and pat dry totally. There should be no moisture. Cut the lady’s finger into thin roundels. In a nonstick pan stir fry bhindi in oil in batches till crisp. Remove and drain on absorbent paper and let it cool.
Mix whisked curds, half the cumin powder mentioned and half the red chilli powder, salt and black salt(optional) in a mixing bowl. Transfer into a serving bowl and add the crisp bhindi, mix well.
Garnish with a few crisp bhindi and sprinkle roasted cumin powder and chilli powder.
In a nonstick seasoning pan heat oil,add mustard seeds,when they splutter add dry red chilly, saute and pour the seasoning over the raita.
Serve raita immediately along with roti,side dish or with pulaos,biryani

NOTE:

Prepaing the raita just before serving, will keep the stir fried bhindi crisp. If not they’ll become soft.
Completely dry the bhindi before cutting and use a dry knife to cut it,the bhindi wont imaprt lot of stickiness.
Stir frying the bhindi in oil also gives crisp bhindi just like deep fried bhindi.
Always use fresh curds to prepare raita.