Vendakkay Thayir Pachadi or Bhindi raita or Okra Raita - Easy recipe
A delicious side dish with rice in South Indian cuisine !!!
Serves: 2 - 3
200 ml medium thick curd / yogurt
¼ teaspoon salt (or to taste)
10 nos bhindi / vendakkay / okra
2 tablespoon oil
Whisk curd and salt till smooth and keep aside in a serving bowl.
Wash and dry the bhindi . Wipe each bhindi with a soft kitchen cloth.
Cut both the ends of the bhindi and cut into small circles.
Heat oil in a small non stick pan / kadai on medium heat. Fry bhindi circles until golden color and crisp on a medium to low heat. Keep aside.
Other ingredients for the seasoning:
1 teaspoon oil
½ teaspoon mustard seeds
1 red chilli, halved
4 curry leaves (optional)
Heat oil in a small pan. Add mustard seeds. When they crackle, add halved red chiili and curry leaves. Fry on a low heat until crisp.
Pour the seasoning and shallow fried bhindi circles over whisked curd and serve as a side dish with rice.
Here's the recipe of Bhindi Masala