Raita with fried okra

Ingredients for 4 servings:

• 350 g okra, fresh
• 100 ml vegetable oil (e.g. sunflower oil)
• 500 ml yogurt
• Salt
• ½ tsp sugar
• some chili, crushed
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1 tbsp chopped coriander (if you like)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

goes well with an Indian menu, can also be eaten simply as a snack

Wash the okra and dry thoroughly. Cut into 1 cm wide pieces. Set aside 2 tablespoons of oil. Heat the remaining oil in a large pot until very hot, add the okra, and fry over medium heat. Shake the pot frequently and continue frying until the okra is crispy and brown. Line a sieve with kitchen paper and let the okra drain. Mix the yogurt with the salt and sugar. Pile the chili and turmeric on top of the yogurt, but do not stir them in yet. Heat the remaining oil. When it is smoking, add the mustard seeds and cover the pot. Once the seeds have stopped cracking, pour the oil and mustard seeds over the chili and turmeric. This will infuse the spices and prevent them from burning. Mix the okra and yogurt, garnish with coriander leaves, if desired, and serve. Serves 4 as a side dish or 2 as a snack.