Bhindi Raita

Ingredients 

• 250 grams ladyfingers (bhindi)
• 2½ cups yogurt
• Oil for deep-frying 
• 1 teaspoon red chilli powder
• Salt to taste
• ¼ teaspoon roasted cumin powder 
• 1 teaspoon chaat masala
• 2 green chillies, chopped
• 1 tablespoon fresh coriander leaves chopped

Method

1. Cut ladyfingers into thin round slices.
2. Heat sufficient oil in kadai. Deep-fry half the ladyfinger slices till crisp. Drain on absorbent paper.
3. Add ¼ teaspoon red chilli powder, salt, cumin powder, ¼ teaspoon chaat masala, green chillies and coriander leaves to the fried ladyfingers and mix well. Set aside.
4. Put yogurt with salt, ¼ teaspoon red chilli powder, ¼ teaspoon chaat masala in a bowl and whisk well.
5. Deep-fry remaining ladyfinger slices in hot oil till crisp. Drain on absorbent paper. Add remaining red chilli powder and chaat masala and mix well.
6. Add the first batch of fried ladyfingers to the yogurt mixture and transfer into a serving bowl.
7. Garnish with the second batch of fried ladyfingers and serve.