Rasaswad

 S. Ben special ..  Clean and wipe bhindi, remove tops and bottoms, slit and then cut in half. Deep fry the bhinda on medium high flame. Add some salt while frying. Roast and grind some peeled peanuts. Add turmeric, red chilli powder, dhania jeera powder, chat masala, garam masala. Add some cilantro. Mix the spice mix with the bhinda and serve. 

 Prep ahead: slice a zucchini, eggplant, quartered mushrooms and some red and yellow peppers, add some olive oil and some salt and roast in the oven until done.  Set instant pot to saute mode. Add olive oil, 1 sliced leek (or onion), some garlic, and saute for a minute or so. Add some sliced mushrooms, and saute. Add about half a cup of Arborio rice and saute for a couple of minutes. Add a few splashes of white balsamic vinegar, And add about 2-3 cups of veg stock/water. Add salt, close the instant pot, and set it on manual, high for 5 mins. Do a quick release once it's done, and stir in the roasted veggies, about 2-3 tbsp of goat cheese, and serve with olive oil and grated permesan.  Recipe inspiration: https://www.jamieoliver.com/recipes/vegetable-recipes/rogue-ratatouille-risotto/