Crispy okra raita

Crispy okra raita

By
From
I Love Curry
Serves
4-5
Photographer
Jonathan Gregson

A delightful raita with the subtle flavours of the coast. The crisp okra provides texture to this thick, slightly sweet dish.

Ingredients

Quantity Ingredient
400g greek yogurt
4 teaspoons sugar, or to taste
salt, to taste
vegetable oil, to deep-fry
12 large okra, topped, tailed and sliced into 1cm rounds
1/3 teaspoon brown mustard seeds
12 curry leaves

Method

  1. Stir the yogurt until smooth and loosen with 3-4 tbsp water. Stir in the sugar and a little salt.
  2. Heat 5cm oil in a small saucepan, add the okra and fry gently until crisp and just turning colour; stirring occasionally. Spoon out and place on a kitchen paper-lined plate. Toss in a little seasoning.
  3. Pour out all but 1 tsp of oil from the pan. Reheat the oil and add the mustard seeds. Once the noise in the pan starts to die down, add the curry leaves and turn off the heat. Pour into the yogurt and stir well to mix. Taste and adjust sugar and salt to taste, it should be sweet rather than salty.
  4. When you are ready to eat, stir in most of the okra and sprinkle with the rest.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again