Bhindi Raita
Traditionally, the okra in this recipe is sliced, fried, and stirred into the spicy yogurt sauce. I think it makes an excellent finger-food appetizer fried whole with the sauce served on the side. Chickpea flour, also called garbanzo flour, can be found online or in Indian markets. You may also use Bob’s Red Mill Garbanzo & Fava Bean Flour, found at health food stores or in the gluten-free section of better grocery stores.
1 1/2 tablespoons chickpea flour
1/2 tablespoon cumin seeds, crushed
1 cup plain 2% Greek-style yogurt
1 teaspoon chopped cilantro
Coarse kosher salt and freshly ground black pepper
1/2 cup canola oil
1 pound okra, stem ends trimmed
1 teaspoon curry powder, preferably Madras
1/4 teaspoon cayenne pepper, or to taste
1/2 tablespoon ground coriander
To make the dipping sauce, place the chickpea flour and cumin seeds in a small dry skillet over moderate heat. Cook, stirring constantly to prevent scorching, until toasted, 2–3 minutes. Transfer to a bowl. Add the yogurt and cilantro; season with salt and pepper. Stir until smooth.
Line a large bowl with paper towels. Heat the oil in a large skillet over medium-high heat until shimmering. Add the okra and fry, stirring often, until crisp and browned, about 15 minutes. Remove with a slotted spoon to the prepared bowl. Toss to dry, then remove the paper towels, leaving the okra in the bowl. While the okra is still hot, sprinkle it with the curry powder, cayenne pepper, and coriander. Season with salt and pepper and toss to coat. Set aside and keep warm. To serve, place the warm spiced okra on a platter with the dipping sauce at the center.