A well made, smooth raïta can turn anyone into an okra lover. Great with curries and Indian dishes of all kind.
- ½ lb okras
- Oil for frying
- 1 cup plain yogourt
- 1 tsp chaat masala, ground
- Salt to taste
Wash okras and cut off the tails. Slice into ¾-inch pieces. Dry well on a paper towel.
Heat ¾-inch oil in a pan and fry okras 4-5 minutes until golden. Drain on a paper towel.
Mix yogourt and ground chaat masala in a bowl. Add okras when they are at room temperature. Taste and add salt if needed.