To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices. Add some salt and half of the chilli powder.

Microwave (in batches) for 5 to 6 minutes on high till crisp. Stir at 1 minute interval so that they cook evenly.

Alternatively you can pan fry of air fry the slices till crisp. Cool it down.

In a mixing bowl add the curd. Add little salt, sugar, groundnut powder, chaat masala and mix.

In a small wok/pan, heat oil. Add the mustard seeds, cumin seeds, red chilli powder and hing.

Add the crisp okras in the curd and pour the tempering on the curd. The raita is ready to be served.

Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.