Bhindi Raita

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Ingredients:

2 cups yoghurt, lightly beaten
2 cups thinly sliced bhindi or okra or ladies finger
1/2 cup oil for deep frying
2 green chillies, chopped finely
tsp. mustard seeds
A pinch of asafoetida or hing powder
6-7 curry leaves (meetha neem)
Salt to taste

Method:

Heat oil in a wok or kadhai, drop in the chopped bhindi and fry on medium heat until nicely brown in colour.
Drain in a large sieve or keep on kitchen towel, to remove excess oil. Keep aside to cool completely.
Mix yoghurt, green chillies, fried okras and salt in a bowl.
For the tempering, heat 1 tsp. oil in a tarka or small pan, add the mustard seeds and curry leaves.
When the seeds crackle, add asafoetida powder. Stir for a few seconds and pour over the raita bowl.
Serve chilled.