Ladies Finger (Okra | Vendaikai | Bhindi) is a Indian vegetable that has a sticky nature. In this video along with stir fry recipe, I have also shared the procedure of how to cook them without much change in their colour and intact (without breaking).
To Brinjal and Ladies Finger (Baingan and Bhindi) always add salt at the end in stir fry recipes so that they don't get mushy or sticky.
Kasuri Methi is a dried herb used in North Indian Cooking as a flavour enhancer. It is used in many restaurants in dishes like Aloo Gobi, Palak Paneer, Pav Bhaji, Methi based (Fresh Fenugreek leaves), Tandoori Marinations etc.
The store bought kasuri Methi (Dried Fenugreek Leaves) are usually not crisp but little soft though they were dried. In TV shows, we see chefs crushing the kasuri methi leaves in between their palms and adding it as a powder into their recipes. But the store bought ones as they are not crisp, they usually cannot be crushed to powder.
Shared two tips in my receipe video link given below on how to crush the Kasuri Methi and store it for ready usage and also to add in what stage to get that enhanced flavour in northindian curries & subzies.
A stuffed indian bread! In the stuffing, Boiled Potatoes and finely chopped onions with other spices and herbs are used, filled inside the base dough and rolled into thick breads and cooked on tawa in ghee or oil.
Aloo Pyaz Paratha video recipe is here :-