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Bhindi (uncut) 1.75lbs. Red Onions (med) 2 Jalapeños (med) 4 Ginger 2 in Garlic 5 cloves Lime 4 Tomatoes (med) 2 Cayenne Pepper (ground) 1tsp Coriander (ground) 2 tsp Cumin (ground) 2 tsp Turmeric (ground) 3 tsp Extra Virgin Olive Oil 4 tbsp I further added: 1 Habanero and 1 Lime NOTE: - The fresher the ingredients, the tastier the dish. - I have baked bhindi in an oven and on a grill. - Wash bhindi, pat dry, and lay it out till dampness goes away. Some folks don’t want to wash bhindi, but as I get it from a farmer’s market and hand pick every piece, I always wash. - Cut bhindi in a large bowl. - Chop red onions, jalapeños, ginger and garlic, and mix with bhindi. - Cut lime in halves and squeeze them with a press over the bhindi and mix. - Add extra virgin olive oil and mix thoroughly. - Add cayenne pepper, coriander, cumin and turmeric and mix. - Cover (air tight) and let the bhindi mix sit for 30 to 60 minutes in the fridge. - Cut tomatoes and put them in a small tray (cover tray with aluminum foil first), make sure to lightly oil the foil to keep tomatoes from sticking during baking. - Preheat the oven to 425 deg F. - Cover large pan with aluminum foil, spread bhindi in a single layer. - Bake bhindi tray for 25 minutes and bake the tomatoes for 15 minutes, so that both are finished at the same time. - Warm a large serving bowl, and mix the baked bhindi and tomatoes in the serving bowl. Serve with raita and roti. Raita with Fresh Coriander Proportions are to your liking. - Regular or 2% fat Greek Yogurt. - Mix with whole milk to thin out to your liking. - Wash, pat dry, and remove the stems from coriander. - Chop coriander finally. - Mix with yogurt. - Sprinkle black pepper, or cumin, or garam masala to your liking.