Pour 1 cup (8 oz / 225 g) of ghee or vegetable oil into an 8-inch frying pan to a depth of 1 inch and heat over moderate heat until hot but not smoking, then add 1. 25 cups (16 oz / 455 g) of sliced okra and fry for 15–20 minutes until crisp and browned; remove with a slotted spoon, drain on paper towels, and immediately toss the hot okra with 1 tsp (0. 17 oz / 5 g) garam masala, 0. 25 tsp (0. 04 oz / 1 g) paprika, 0. 5 tbsp (0. 25 oz / 7 g) ground coriander, and 0. 5 tsp (0. 1 oz / 3 g) of the salt.

Whisk 2 cups (16 oz / 455 g) of plain yogurt in a large bowl until smooth and creamy, then stir in the remaining 0. 5 tsp (0. 1 oz / 3 g) salt, half of the 0. 5 tbsp (0. 2 oz / 6 g) crushed cumin seeds, and half of the 1 tsp (0. 05 oz / 1 g) chopped fresh herbs.

Dry-roast 3 tbsp (1. 5 oz / 42 g) of sifted chickpea flour in a small, heavy pan over moderate heat, stirring constantly until it darkens a few shades and smells nutty, then transfer to a separate bowl to cool.

Add the seasoned, fried okra to the yogurt mixture just before serving, sprinkle the cooled chickpea flour over the top, gently stir to combine, and garnish your finished Bhindi Raita with the remaining cumin seeds, fresh herbs, and a final dash of paprika to serve immediately.

Dry the Okra Completely: To prevent the okra from becoming slimy, make sure it is thoroughly washed and bone-dry before slicing. I recommend patting the pods dry with a paper towel and letting them air out for a few minutes.