Bhindi raita

Ingredients:

500 gms okra (bhindi) 

1 tbsp lime juice 

For batter:

3 tbsp rice flour 

1 tbsp powdered dry Fenugreek leaves (kasuri methi) 

1 tsp salt 

1/2 tsp turmeric 

1/2 cup water

For curd mixure:

400 gram thick curd

Whisked till smooth

2 tbsp caster sugar

2 tsp salt

For tempering:

2 tbsp oil

1 tsp mustard seeds

2 green chillies, finley chopped

Method:

Wipe okra with damp cloth, trim and cut into two pieces. Mix all the ingredients for better to a smooth paste. Sprinkle lime juice over okra and coat with batter. Heat oil in in deep frying pan and deep fry okra till crisp. Remove from oil and drain on kitchen paper. Combine curd caster sugar and salt. Red fried okra mix well and pour writer into a serving bowl. Heat oil for tempering in a small saucepan. And mustard seeds and when they start to splutter, add remaining ingredients. Stir for a few seconds, pour onto raita in serving bowl and sir.