Thick Yoghurt – 2 cups
Ladies finger – 2 cups
Green Chilly paste – ½ tsp
Ginger paste – ½ tsp
Oil – for frying and tempering
Mustard seeds – 1 tsp
Asafetida - A pinch
Salt to taste
Curry leaves – 1 sprig (optional)
Coriander leaves for garnish (optional)
Chaat Masala – a pinch for garnish
Wash and dry the ladies finger. Cut the top and bottom and slice them into roundels.
Heat oil in a kadhai(wok), fry the ladies finger on medium heat until it is crisp. Don’t over fry it, as that will make it crumble like a biscuit. Drain the excess oil on a kitchen towel. Keep aside. Let it cool down. Add a pinch of salt to the fried Ladies finger.
In a bowl Take yogurt, beat the yogurt lightly, add green chillies and ginger paste, the fried ladies finger and some salt and mix well.
In a small pan, take a teaspoon of oil, add the mustard seeds and when they begin to crackle, add a pinch of asafetida and then the curry leaves. Pour this seasoning over the raita.
You can garnish with coriander leaves and chaat masala if required.