Fried okra in smooth yogurt (Bhindi raita) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 340) by Yamuna Devi

  • coriander leaves
  • okra
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, ground cayenne pepper for paprika, parsley for coriander leaves, and sour cream for a portion of yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cracked black pepper rice (Mola hora); Rice and toasted toovar dal khichari with mixed vegetables (Toovar dal sabji khichari); Zucchini cubes in light tomato broth (Louki shorba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, ground cayenne pepper for paprika, parsley for coriander leaves, and sour cream for a portion of yogurt.

  • Ganga108 on February 22, 2022

    Yoghurt is such an important part of the diet in many parts of India, and it is often a part of every lunch and dinner meal. Sometimes served as is, and often mixed with a vegetable, there are many ways to ensure yoghurt, spices and vegetables have an increased presence in the daily diet. This recipe is terrific, with the combination of textures and flavours. It can be served as both a raita (yoghurt dish) or as a side dish – okra in a yoghurt sauce.

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