Thursday, April 23, 2015

Bhindi Bruscetta

As crazy as it sounds....done right, this can be a fabulous dish....the kind that might some day show up in a fancy farm to table kind of restaurant....

Ok, so make sure you use a fantastic bread..I had this almost warm out of the oven (and freshly sliced) seven grain loaf I picked up this evening from Wegman's. Super crunchy crust, which I think really elevated this dish. Ideally you would grill the bread like for bruscetta, but I just heated it up on a griddle. Ok, now for the main part of the dish...wash and dry Okra, slice it medium thick (I think diagonal is not the way to go here). Heat some olive oil, add cumin seeds, let it brown and then add chopped white onion and saute for a couple of minutes. Add some minced garlic, turmeric, red chilli powder, coriander powder and amchur. Saute for a few more minutes, till the onion gets brown on the edges. Then add the bhindi and some salt and saute. Don't worry if it gets sticky. Keep sauteing on a medium heat for a while, till the bhindi feels cooked and also starts browning ever so slightly around the edges. Add freshly chopped cilantro. Now top the bread with this freshly cooked bhindi, and top with cheese of your choice (I used crumbled goat cheese). Top with a little more cilantro and serve hot.

Here's the basic bhindi sabzi:

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