Bhindi Raita
Crispy fried okra served with seasoned yogurt - a refreshing side dish that combines textures beautifully. The roasted cumin adds an earthy warmth.
Cooking
1. Add salt to sour curd and beat the curd well until smooth.
2. Chop bhindi, green chilly, and onion into small pieces.
3. Heat oil in a pan and fry the chopped bhindi, onion, and green chilly until the bhindi is crispy and cooked through.
4. Add the beaten sour curd to the fried ingredients. Mix well.
5. Sprinkle roasted cumin powder on top.
6. Serve chilled as a side dish.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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