Bhindi Do Piazza

It has become an interesting game, to see what every few days brings from the little backyard. I have to tell you I am surprised to see this year, how much we have been getting from such a little lot, that to with just Anshul tending to it, since my black thumb is not much use. His enthusiasm has been a joy for me.
Anyhow my children love bhindi or okra and feel rather sad that they cannot eat the spicy variation we get in restaurants. I do cook okra every week but it is a simple sauted version not the crispy fancy indian restaurant fare. I just cannot bear the thought of adding so much oil to a vegetable.
I tried baking this today and had really good results. I will make a few tiny tweaks the next time around in that I shall try to add the eggplant later. Do-piazza reffers to "double onions" I actually added two kinds here. This is how I made this dish.

Bhindi Dopiaza - Roasted Okra with pearl and red onions

Prep Time: 7 minutes
Cook Time: 35 minutes

Serves 2-3 people

Ingredients

10 pearl onions, peeled, halved and sectioned
1 lbs okra, cut into slices tips and tops removed (note: wash the okra before cutting it)
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
Olive oil sray
1 tablespoon oil
1 red onion, thinly sliced
1 tomato coarsely chopped

Method of Preparation

1. Preheat the oven to 400 degrees.
2. Place the okra on a baking dish in a single layer, add the salt, turmeric and cumin. Spray generously with cooking spray and place in the oven for 10 minutes. I added the onions with the okra and this overcrisped some of the onion, so I am suggesting adding the onion after 10 minutes and re-sprayng at this time. Cook for another 15 minutes.
3. Heat the oil and add the red onion and saute lightly and then add the tomato and cook till somewhat soft, gently stir in the onions and okra and enjoy!

O is for Okra - Bhindi Masala

Ever had to catch a train that left the station. I once had to do this during my commuting days to the city. It took me at least 3-4 tries to get caught up.
I have been getting that feeling as I have been following the A-Z of Indian Vegetables on Nupur's blog. Well, tonight might just be the night when I can make it. I made this Bhindi or Okra dish, in a very classic north Indian style. Just did not fry the bhindi though.
Bhindi Masala
Serves 4
Ingredients
1 lb young fresh okra
1/2 tsp turmeric
1 tsp salt
1 lime
1/3 cup oil
1 tsp whole cumin seeds
1 onion finely chopped
4 cloves of garlic minced
3 tomatoes finely chopped
1.5 tsp cumin-coriander powder
1/2 tsp red chilli powder
1 tsp dried kasuri methi
For the garnish
1/2 cup chopped grape tomatoes
2 scallions coarsely chopped
2 tbsp chopped cilantro
2 green chillies minced
Method of Preparation
1. Cut the tops of the Okra and cut lengthwise into 3-4 strips. Smear with turmeric and a little salt.
2. Broil the bhindi on low till crisp and lightly browned. Sprinkle with lime juice and set aside.
3. Heat the oil and add the cumin seeds, followed by the onions and garlic and cook till the onions start turning golden.
4. Add the chopped tomatoes with the remaining spices and cook on low heat for about 15 minutes stirring well, till the mixture is well brown and the oil begins to show.
5. Gently, fold in the bindi and the garnish ingredients and cook for 2-3 minutes.
I will warn you, this dish cries out for parathas , which I did not make, so we made do with toasted multi-grain bread.
2. Drizzle with oil and