“Baby Bhindi”: Bhindi Masala with Baby Zucchini
(raw vegan, gluten-free*)
One of my favorite Indian dishes is bhindi masala, typically made using okra as the main vegetable. I created this variation with baby zucchini in season, which has a sweet flavor and delicate-crisp texture. Dehydrating is optional but recommended to give it the right texture and serve warm.
½ lb. baby zucchini, cut in half lengthwise
1 small red onion
small bunch chives or cilantro
juice of 1 lime, plus zest
¼ tsp turmeric
¼ tsp + ¼ tsp ground coriander
½ tsp ground cumin
¼ tsp garlic powder
pinch of cayenne pepper, or more if you like it spicy
sea salt
¼ cup nama shoyu
¼ cup flax seed oil
extra virgin olive oil
*For gluten-free preparation use sea salt instead of nama shoyu.
Spread the sliced zucchini onto a baking sheet and lightly drizzle with olive oil and a light sprinkling of sea salt. Carefully toss with your hands. Transfer to dehydrator trays and dehydrate for about 2 hours at 110 degrees.
Meanwhile, slice the red onion into very thin rings and place in a bowl. Sprinkle lightly with sea salt and ¼ tsp ground coriander. Add lime juice to halfway cover the onion rings, toss, and let marinate until time to serve.
Whisk together flax seed oil, nama shoyu, the remaining ¼ tsp ground coriander, cumin, tumeric, garlic powder, and cayenne. Adjust any seasonings if necessary.
When zucchini is ready, place in large bowl, and pour over enough flax seed oil and nama shoyu marinade to coat. Add about 2 tbsp. of the lime juice onion marinade. Arrange the zucchini on plate and garnish with about ½ tsp lime zest, followed by freshly snipped chives or cilantro, and finally a dollop of the onion rings and serve.
<3, JMK
Filed under: Gluten-Free, Indian, Raw Vegan, Recipes
Hi Julie!
The recipe looks wonderful! The zucchini is in the dehydrator as I type with a hour to go. Just one question. Where does the tumeric go?
Thanks for the great posts!
Sorry about that! I left out the turmeric where you are supposed to whisk it in with the rest of the spices. I made the correction. Hope it didn’t mess you up!
IT WAS WONDERFUL, and so easy to make too! I figured by looking at the picture that I was supposed to add the turmeric just where you said. The recipe was so wonderful that I spotlighted you this week on my own blog! Thanks for a great recipe that made me eat Indian for the first time in several years!
Bob
Julie,
I love your website, and all the raw food recipes I am currently reading about. By the way, your photography is beautiful! My question is about digestion difficulties. My husband complains when I cook too many raw vegetables, or when the vegetables I cook are not “cooked down”, i.e. for and hour or so. They upset his stomach. Why is this, and is there anything I can do so that he can enjoy more raw food with me?
Thanks,
Kim
Hi Kim, thanks for writing!
I can definitely relate to the upset stomach issues. As a matter of fact, there are a few types of veggies that no matter how many times I’ve tried in several different raw executions, my tummy just doesn’t agree. Additionally, I have to be especially cautious because I have Crohn’s disease. These veggies in particular include broccoli, cauliflower, kale, and of the more cruciferous varieties. Most commonly, this is due to the gassy build-up during digestion that results in the discomfort.
However, gas or not, my suggestion is to not argue with what your body tells you. Logically, raw foods offer the enzymes and optimal nutrition, yet there is no one-size-fits all solution for everyone. I would recommend trying to identify exactly which foods your husband is most sensitive to. Then you can serve more of those that are less irritating, and for those that are - cook them only as long as needed so that they’re not so upsetting. Also, I would stay away from boiling or microwaving veggies. If you must cook them, do a saute, blanche, or roast them.
Hope this helps!
Mmmmm-looks good.Was searching for zucchini recipes to make tonight and stumbled upon this recipe on your blog! Unfortunately,i don’t have the rest of the stuff,so will try this another day.Love your blog
Hello Julie,
As farmers market manager at Full Circle Farm in Carnation, WA (certified organic) I will have available to me some beautiful baby zucchini, about 3″, with blossoms on. I would love to display your baby zuke recipe, attributed (of course), with our vegetables at our markets over the next week or so. May I have your permission to do so?
Thanks for your consideration,
Jay Moritz