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Bhendi or as some may not it as lady finger or okra is a green veggie that is very common to Indian cooking and there are easily a 100 ways of cooking it. I choose a crowd favourite Crispy fried bhindi. Essentially what you have to do here is 1. fry the bhendi 2. take it out of the oil and season with some amaing Indian spices What I did the first time... Burnt bhindi 1. cut the bhindi into small pieces after washing 2. heated the oil and just dropped in the bhindi 3. I wanted it crispy so I let it cook, just when it turned dark green I went into to catch a glimpse of the tv leaving it on high flame. When I returned the bhendi was pretty charred to perfection. Mistake one - when you add bhindi into the hot oil it bubbles up and lot throwing splatter of hot oil all around. Always keep the flame a bit low and observe extreme caution while putting lady finger or any other moist vegetable in a kadai (shallow pan). Mistake two - the finally cooking stage of the
I love kormas. Every place makes them a bit different obviously but my favourites are the sweet ones with a rich creamy gravy. Since I like it so much I thought why not try it especially since I had this box of korma masala lying in the fridge since three month. Normally my prep includes researching the same recipe on various website. But this time I decided to try the one on the back of the box. What could go wrong with that... or so I was foolish enough to think. I started with cleaning out the chicken and dicing it. I followed all the steps as instructed on the box. At one point it said to cover the chicken and leave it for 15 minutes or until the oil/fat rises to the top. I check after 10 minutes and the gravy had split completely. I retraced all my steps and realised that I had not done anything wrong and really couldn't figure out why it split. Eventually I did what I do best. I fixed the problem. I took out the chicken pieces and dried up the gravy in a frying p
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