Roasted Bhindā

Bhindā, or okra, can be divisive. Some people adore it, while others strongly dislike it. I was previously in the latter category until I developed this recipe for my okra-loving wife, Rachel. I cut the okra into thin strips, then roast it until it’s charred and chewy, a process that eliminates the sometimes slimy texture that once turned me off. If you’re on the fence about this vegetable, this recipe may be the one to make it part of your regular rotation. I like serving it atop a piping