Lady’s finger – a slim looking vegetable with a crown is really a queen of all veggies. Most of them don’t like this so called Bhindi (Bende in Kannada) because of it’s clinging nature or sticky nature. As you chop them it clings to knife, cutting board and your hand. Also when you cook them, if you don’t handle the sticky nature in proper way then whole dish turns to be clingy. I cook these bhindi in tamarind water to remove the sticky thing. Yes, the dish becomes absolutely cling free …you bet.
I have already posted bende bolu huli and lady’s finger palya here in this space, today it is Bende Kayirasa or Bhindi gravy. The fascinating thing about bhindi gravy is that the bhindi pieces absorb all flavorful spices in them and transform in to smooth, silky in texture. The colorful bhindi gravy is so inviting isn’t it? Read on the recipe now.
Meet you all with one more interesting recipe. Till then bye.