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!