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.