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Okra Raita
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Cumin takes on a smoky flavor when it’s dry-toasted in a pan. In a small skillet, add ¼ cup of cumin seeds and toast over medium heat, shaking the pan often, until the seeds become golden and fragrant, about 2 minutes. Transfer to a plate to cool, then pulverize in a spice grinder or coffee mill. Store in an airtight container for up to 6 months.
Okra Raita
Yield: Serves 8
Cook Time: 10 minutes
- INGREDIENTS
3 tablespoons grapeseed or canola oil
¼ pound okra (about 12 pods), stem-end trimmed and pods thinly sliced on a bias
1 teaspoon kosher salt
2 cups plain yogurt
½ teaspoon ground cumin
1 teaspoon chaat masala (optional)
1. In a medium skillet set over medium-high heat, heat the oil until it is nearly smoking, 1½ to 2 minutes. Add the sliced okra and ½ teaspoon of the salt and cook, stirring occasionally, until the okra is crisp and browned on all sides, 6 to 8 minutes. Use a spatula to transfer the okra to a paper towel-lined plate and set aside to cool.
2. In a large bowl, whisk together the yogurt, cumin, chaat masala and remaining ½ teaspoon of salt. Sprinkle the fried okra on top and serve immediately.
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