Grilled Okra, Corn, and Tomato
Salad
ACTIVE 35 MIN; TOTAL 40 MIN
SERVES 6
This next-level summer salad turns heads
with its punchy dressing spiked with
charred jalapeño and herbs and a palate-
perking topping of crunchy toasted cori-
ander and cumin seeds.
DRESSING
2 jalapeños
(^1) / 2 cup chopped fresh cilantro
7 Tbsp. fresh lime juice (from about 5
limes)
(^1) / 3 cup peanut oil
(^1) / (^4) cup fresh basil leaves
1 tsp. granulated sugar
11 / 4 tsp. kosher salt, or to taste
SALAD
1 lb. small okra, halved lengthwise
3 Tbsp. canola oil
(^1) / (^2) tsp. kosher salt, plus more to taste
(^1) / 8 tsp. black pepper, plus more to
taste
3 ears sweet yellow corn, shucked
1 lb. mixed heirloom cherry and
grape tomatoes, halved
(^1) / (^2) (15-oz.) English cucumber, thinly
sliced
1 small (8-oz.) sweet onion, thinly
sliced from root to tip
2 tsp. coriander seeds, toasted and
crushed
2 tsp. cumin seeds, toasted and
crushed
Chopped fresh cilantro
Toasted sesame seeds (optional)
- Make the dressing: Preheat grill to high
(450°F to 500°F). Grill jalapeños on oiled
grates, uncovered, turning often, until
skins are charred, about 8 minutes. Place
chiles in a small ziplock plastic bag and
seal, or place in a small bowl and cover
with plastic wrap. Let stand until cool
enough to handle. Peel and discard blis-
tered skins; remove stems and seeds.
Process jalapeños, cilantro, lime juice,
peanut oil, basil, and sugar in a blender
until smooth, about 45 seconds. Season
with salt. Set aside. - Make the salad: Toss together okra,
canola oil, salt, and pepper in a medium
bowl. Grill okra on oiled grates over high,
uncovered, turning once or twice, until
okra is slightly blistered and just softened,
about 5 minutes. Place okra in a large
bowl, and set aside. - Grill corn on oiled grates over high,
uncovered, turning often, until evenly
charred, about 15 minutes. Let cool 10 min-
utes; cut kernels off cobs, and add to okra in
bowl; stir in tomatoes, cucumber, onion,
coriander seeds, and cumin seeds.- Garnish salad with cilantro and sesame
seeds, if using. Serve with dressing on the
side. —VISHWESH BHAAT, SNACKBAR, OXFORD,
MISSISSIPPI
Grilled Summer Squash
Casserole
ACTIVE 45 MIN; TOTAL 1 HR 15 MIN
SERVES 8 TO 10Traditionally called malaiwala, “the one with
cream,” this casserole is a Punjabi twist on a
ratatouille-style summer side. Make this a
main dish by adding cubed paneer, a firm
Indian cheese.4 to 5 lb. mixed summer squash, cut
diagonally into^1 /^2 -inch-thick rounds
2 Tbsp. canola oil
51 / 2 tsp. kosher salt, divided(^3) / 4 tsp. black pepper, divided
(^1) / 4 cup ghee or unsalted butter
2 medium-size yellow onions, thinly
sliced (about 3^1 / 2 cups)
1 (3-inch) piece fresh ginger, peeled
and finely chopped (about^1 / 4 cup)
2 Tbsp. cumin seeds
1 tsp. fenugreek seeds
(^1) / 4 tsp. cayenne pepper
1 Tbsp. tomato paste
2 tsp. garam masala
(^1) / (^3) cup unoaked dry white wine
3 Tbsp. fresh lemon juice
1 cup ricotta cheese
1 cup heavy cream
4 oz. Parmesan or other hard, salty
cheese, grated (about 1 cup)
(^1) / 2 cup panko
2 Tbsp. unsalted butter, softened
- Preheat grill to high (450°F to 500°F).
Toss together squash, canola oil, 2 tea-
spoons salt, and^1 / 2 teaspoon black pepper
in a large bowl until evenly coated. Place
squash in a single layer on oiled grates; grill,
uncovered, until char marks form, about 4
minutes per side. Set aside. - Preheat oven to 400°F. Heat ghee in a
12-inch cast-iron skillet over high until shim-
mering. Add onions, and cook, stirring
often, until translucent, about 10 minutes.
Stir in ginger, cumin, and fenugreek seeds;
cook, stirring often, 1 minute. Sprinkle with
cayenne, 2 teaspoons salt, and remaining^1 / 4
teaspoon black pepper. Cook, stirring occa-
sionally, 1 minute. Stir in tomato paste and
garam masala; cook, stirring often, 1 min-
ute. Stir in white wine, and cook until
almost evaporated, about 30 seconds.- Remove from heat; stir in lemon juice,
grilled squash, and remaining 1^1 / 2 tea-
spoons salt. Whisk together ricotta and
cream in a medium bowl. Gently fold
ricotta mixture into squash mixture. - Stir together Parmesan, panko, and
butter with a fork in a medium bowl until
crumbly. Sprinkle panko mixture over
squash mixture in skillet. - Bake in preheated oven until filling is
bubbly and topping is golden brown,
about 20 minutes. Let stand 10 minutes
before serving. —CHEETIE KUMAR, GAR-
LAND, KINGS, AND NEPTUNES PARLOUR,
RALEIGH, NORTH CAROLINA
MAKE AHEAD This dish can be made a day
ahead and reheated in the oven or
assembled the day before and baked just
before serving.
Achari Pimiento Cheese Spread
PHOTO P. 83
ACTIVE 15 MIN; TOTAL 3 HR 25 MIN
SERVES 6Farhan Momin’s twist on this Southern
spread leans on his mother’s classic
Indian pickling spice blend for extra heat,
fragrance, and flavor.ACHARI MASALA
11 / 2 tsp. coriander seeds(^1) / 2 tsp. fenugreek seeds
(^1) / (^2) tsp. mustard seeds
(^1) / 2 tsp. kalonji (nigella seeds)
(^1) / 2 tsp. cumin seeds
(^1) / 2 tsp. fennel seeds
(^1) / 4 tsp. black peppercorns
1 tsp. Kashmiri chile powder
PIMIENTO CHEESE
4 oz. sharp cheddar cheese,
shredded (about 1 cup)
4 oz. medium cheddar cheese,
shredded (about 1 cup)
2 oz. cream cheese, softened
(^1) / (^3) cup mayonnaise (such as Duke’s)
1 (4-oz.) jar diced pimientos, drained
(about^1 / 2 cup)
Kosher salt, to taste
11 / 2 Tbsp. vegetable oil
- Make the achari masala: Combine
coriander seeds, fenugreek seeds, mus-
tard seeds, kalonji, cumin seeds, fennel
seeds, and peppercorns in a small skillet.
AUGUST 2019 87
recipes continued on p. 99