Come summer and the taste for spicy food is lost. Red hot curries, masala-rich gravies and spice-filled subzis make way for light and enticing, yoghurt-laced raitas. These raitas can be made in a variety of combinations and served with pulav, roti, paratha or even plain dal rice.

Okra raita

1/2 cup - chopped okra
1 cup - curd/yogurt
1 tsp - finely chopped ginger
1 tsp - finely chopped green chillies
2 sprigs - curry leaves
1/4 tsp - mustard seeds
1/4 tsp - chana dal
1/4 tsp - urad dal
2 - dried red chillies
A big pinch of turmeric powder
Salt to taste
2 tsp - oil

Method:

Heat two teaspoons of oil in a pan.
Add the mustard seeds, urad dal and chana dal let them splutter.
When the seeds stop tossing, add the green chillies, red chilli, ginger and curry leaves.
Fry for another few seconds and add the okra pieces and turmeric to it and mix well.
Fry for a few minutes and close with a lid. Let it cook on a low flame, stirring occasionally. When it`s done, switch off the flame and allow it to cool.
Combine the okra mixture, salt and curd and mix very well.
Serve with hot steamed rice or roti.

Recipe and image courtesy: Indian cuisine