This is one of my favourite pachiri/raita recipes. Actually there's hardly enough to the process to call it a proper recipe, but there isnt a better word!
Basically, fry a couple of handfuls of thin-sliced okra in oil, till crisp and browny-green. Mix with seasoning and fresh thick yogurt as an accompaniment to any pulao or spicy rice dish. There, that's it. BUT, because this is a food blog and more importantly, because I took photos, I have to use 'em. So here they are.
PS. Dont mix the crisp okra with the yogurt till required, or they will become soggy.
Recipe for: Okra pachiri/raita
One cup fresh okra, sliced into 1/2cm rounds
1 cup fresh thick yogurt whisked with 2-3 tbsp water (I used Greek yogurt)
1 tsp any podi (molagapodi/paruppupodi) OR 1/4 tsp garam masala OR 1/4 tsp sambar powder
A pinch or two of freshly ground black peppercorns
Salt to taste
1 tsp chopped coriander leaves for garnish
1. Deep fry the okra in a smal pan till browny-green and crisp. Drain on kitchen paper.
2. Whisk the podi/masala with the yogurt, add salt to taste.
3. Just before serving, mix the fried okra with the yogurt, sprinkle with the coriander leaves. Serve at once as an accompaniment for biryani or pulao or any spicy rice dish.