The name raita is derived from two Sanskrit words: “rajika” meaning “black mustard” and “tiktaka” meaning “sharp or pungent.” Its origin can be traced back to the 19th century. Often, referred to as a condiment. Popular in India and around the world. Raita is prepared with curd (yogurt), raw or cooked vegetables, fruits or boondi, which are fried droplets of chickpea flour batter (besan). Seasoned with spices, herbs and chilled. Often paired with spicy food for its cooling effect to offset the heat.
This raita is made with okra pieces that are spiced and baked. When done, not slimy and delicious in the raita, which is enhanced with spices and a tempering. Eggplant or karela can be substituted for okra. A simple and quick dish to make with baked vegetables.
Curd is healthy and packed with nutrients. Gut-friendly improving stomach related issues and the digestive system. High in calcium content, helps build stronger bones and teeth. Lowers risk of high blood pressure and cholesterol levels. Burns fat and promotes a healthy weight. Strengthens the immune system. Improves hair and skin health. Versatile, curd is used in various sweet and savoury dishes including drinks.
This raita is made with okra pieces that are spiced and baked. When done, not slimy and delicious in the raita, which is enhanced with spices and a tempering. Eggplant or karela can be substituted for okra. A simple and quick dish to make with baked vegetables.
Curd is healthy and packed with nutrients. Gut-friendly improving stomach related issues and the digestive system. High in calcium content, helps build stronger bones and teeth. Lowers risk of high blood pressure and cholesterol levels. Burns fat and promotes a healthy weight. Strengthens the immune system. Improves hair and skin health. Versatile, curd is used in various sweet and savoury dishes including drinks.
Okra Raita
(Serves 4)
Ingredients:
1/2 kg okra
1 and 1/2 cups thick cold curd (plain yogurt)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon chaat masala
freshly cracked black pepper
1/2 teaspoon mustard seeds
1 sprig of curry leaves
2 small green chillies (chopped)
1 tablespoon oil + cooking spray oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra across into 1/4-inch pieces. Season with turmeric powder, chilli powder, garlic powder and salt.
Preheat oven to 400 F or 200 C.
Spray the seasoned okra pieces with cooking oil to coat well. Transfer to a baking sheet and place in the oven for 20 minutes until crisp and done.
Remove from the oven and set aside to cool. Then, transfer the okra pieces into a bowl. Mix in curd, freshly cracked black pepper, chaat masala and salt.
Heat oil in a pan, add mustard seeds, green chillies and curry leaves. Fry well until crisp.
Pour tempering over the curd mixture and serve.
Note:
(Serves 4)
Ingredients:
1/2 kg okra
1 and 1/2 cups thick cold curd (plain yogurt)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon chaat masala
freshly cracked black pepper
1/2 teaspoon mustard seeds
1 sprig of curry leaves
2 small green chillies (chopped)
1 tablespoon oil + cooking spray oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra across into 1/4-inch pieces. Season with turmeric powder, chilli powder, garlic powder and salt.
Preheat oven to 400 F or 200 C.
Spray the seasoned okra pieces with cooking oil to coat well. Transfer to a baking sheet and place in the oven for 20 minutes until crisp and done.
Remove from the oven and set aside to cool. Then, transfer the okra pieces into a bowl. Mix in curd, freshly cracked black pepper, chaat masala and salt.
Heat oil in a pan, add mustard seeds, green chillies and curry leaves. Fry well until crisp.
Pour tempering over the curd mixture and serve.
Note:
- A dash of extra-virgin olive oil can be substituted for cooking spray oil.
- Eggplant or karela can be substituted for okra.
- Turmeric powder can be omitted if desired.