Short answer: you can get crisp bhindi without deep frying. Toss it in 3 tbsp of extra virgin olive oil with spices and roast it at 200°C for twenty minutes in a single layer.
Ingredients
- 500g bhindi, wiped dry and halved lengthways
- 3 tbsp BONO extra virgin olive oil, plus 1 tsp to finish
- 1 tsp ajwain
- 1 tsp amchur
- 1/2 tsp haldi
- 1 tsp coriander powder
- Salt
Method
- Toss the bhindi with the oil and all the dry spices until every piece is coated.
- Spread on a tray in one layer. Crowding steams it, and steamed bhindi turns to glue.
- Roast at 200°C for twenty minutes, shaking once, until blistered and dry at the edges.
- Finish with a raw drizzle of BONO off the heat.
Why roast instead of deep fry?
Deep-frying bhindi uses far more oil for a worse texture. Roasting in olive oil gets you crisp edges without a pan of used oil to deal with afterwards.
Made with BONO Extra Virgin Olive Oil. See all BONO recipes.