Bhindi raita

                                                               BHINDI RAITA /  VENDAKKAI TAYIR PACCHADI 

INGREDIENTS

• Ladies finger – 12 or 15 nos [tender ]
• Curd – 1 cup
• Freshly grated coconut – ¼ cup [  optional ]
• Green chilli – 1 or 2 or as per taste
• Oil – 2 tsp to temper and 1 tbsp to fry the ladies finger
• Mustard seeds + urad dal – 1 ½ tsp
• Curry leaves – few
• Asafoetida – a generous pinch
• Red chilli broken – 1
• Salt to taste

PREPARATION

1. Clean , wash and pat dry the ladies finger . Chop it into thin roundels.
2. Grind coconut + green chilli into a smooth paste with little water.
3. Whisk the curd well.

METHOD

Heat oil in a pan and fry the ladies finger till brown and crisp . [stickiness should go ]

Mix the grinded coconut with curd + salt .

Heat oil in a pan , add mustard seeds + urad dal and let it splutter.

Add curry leaves + red chilli + asafoetida .

Add this tempering into the curd mixture and mix well .

Bhindi raita is ready to be served as a side dish .

NOTES

1. You can avoid coconut and add plain whisked curd and fry the green chilli together with the ladies finger .
2. Slice the ladies finger thinly so that it becomes crispy on frying

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