Bhindi Tambuli
A Karnataka-style okra raita, known as bhindi tambuli. Crisp pan-fried bhindi is folded into thick whisked curd and finished with a ghee tempering of red chilli and asafoetida. A cooling yogurt side served chilled with rice, dal-rice or pulao.
Ingredients
Main
- Curd — 216 g (whole)
- Ghee — 1 tsp (whole)
- oil — 2 tbsp (whole)
- bhindi — 5.5 piece (chopped)
- red chilli — 1.5 piece (ground)
Tempering
- Asafoetida — 1 pinch (ground)
Method
- rinse the bhindi / okra in water well if it is too dirty. and wipe the bhindi off. else it will be sticky when you chop.
- chop them into thin slices and keep aside. make sure there isn't trace of water on your chopping board or on knife.
- heat 1 tablespoon of oil in a pan and fry till they turn crispy and golden brown.
- stir occasionally so as to uniformly fry. drain the fried bhindi on tissue paper.
- now whisk the curd. make sure you have taken thick curd and it is not sour.
- time to prepare tempering; heat the ghee add in mustard seeds, hing, cumin seeds and red chilli. fry till they splutter.
- pour the tempering over whisked curd.
- add in fried okras over the raita. serve bhindi raita immediately with plain rice or with dal -rice, veg pulao, bisi bele bath.
Common questions
- What is ಬಿಂದಿ ತಂಬುಳಿ in English?
- ಬಿಂದಿ ತಂಬುಳಿ is written Bhindi Tambuli in English.
- How many calories in one plate of Bhindi Tambuli?
- 151 kcal per plate.
- How much cooking time?
- 10 min — 5 min prep, 5 min cooking.