I have always been such a bhindi lover. I know many people who does not like bhindi because of its sliminess, but I have learnt it over time that with proper measures you can very easily manage to let go of the sliminess. So, here are a few tips to ensure the same. First step which should always be followed is that the bhindis should be washed and completely dried before chopping them. Another important thing is that the salt should always be added later when you are shallow frying the vegetable. Salt releases moisture and increases the sliminess of the bhindi.

Being such an ardent lover of bhindi, I have never failed to experiment with the same. And this dish is a by-product of a conversation I once had with a friend, who boasted about this combination so much, that I could not stop myself from trying this out. And there has been no looking back after that. Whenever I am tight on schedule and have a bowl of curd stacked in my fridge, this has always been my go-to dish. It barely takes any time to cook, is very light on the tummy and is super super delicious. 

My mother prepares innumerable dishes using curd and amchur (dried green mango powder). You will find such dishes coming up on the blog soon. And I have a sour-tooth 😛 So, I have always gulped those dishes. She also has one unique bhindi preparation with amchur. And it is quite a hit in our family. May be that’s why when I came across this specific preparation with curd and it matched the tanginess of the dish my mom prepares, I fell in love with it instantly.

So, If you love tangy food like me and happen to try this one out, do let me know how it pans out for you 🙂