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Eggplant Okra Bhadji Recipe

This farm-to-table recipe for Eggplant Okra Bhadji was inspired by an Indian cooking class I took many years ago at the Siddha Yoga Ashram on Manhattan's Upper West Side with the personal chefs to Swami Muktananda. What an honor to create this homage with vegetables that were grown just down the road at our favorite Gill Farms.

Mary Anne Erickson

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October 14, 2018

Our friends at Gill Farms in Hurley, New York keep surprising us with beautiful, tasty, healthy vegetables. Life is too short to only eat broccoli!

Today's delivery included multi-colored mini-eggplants and gorgeous okra.

There is much more you can do with okra than making gumbo, (which we love) so to highlight these fascinating vegetables we made an Indian-inspired dish, called a bhadji, delicately seasoned with ginger, tamarind and chili for today's plat du jour.

The fresh cranberry beans we cooked yesterday are another late summer treat. I folded these into a clove, cardamon-scented rice, sort of like an Indian version of the Cajan dirty rice.

To finish the dish we paired a nice cool cucumber yogurt raita, with cucumbers from Gill Farms, and some fresh herbs from our garden out back. We're loving the bounty of the harvest in August, come share it with us!