RADISH RAITA / MULLANGI RAITA

1 cup grated radish

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 sprig fresh coriander leaves

1 table spoon oil

1 teaspoon split Bengal gram

A pinch of asafoetida

Salt to taste

METHOD

1.      Heat the oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add  curry leaves, asatoefida and chopped green chillies. Fry this for less than a minute.

      2. Pour this mixture to the curd and mix well. Add salt to taste. Mix the grated radish and coriander leaves to the curd just before serving.

OKRA RAITA (BHINDI RAITA)

 INGREDIENTS

 10-12 lady’s finger

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 tea spoon chopped coriander leaves

2 table spoon oil

1 teaspoon split Bengal gram

2-3 red chillies

A pinch of asafoetida

Salt to taste

METHOD

1.      Wash and wipe the okras clean, cut them into small discs  about ½ inch long.

2.      Take a heavy bottom pan, add some oil and put in the cut okras. Continue stir in intervals until it becomes crispy.

3.      Meanwhile in a big bowl add the yogurt and if thick thin it out with water.

4.      Heat the remaining oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add red chillies, curry leaves, asatoefida and chopped green chillies. Fry this for less than a minute.

5.      Pour this mixture to the curd and mix well. Add salt to taste. Mix the fried okra to the curd just before serving.