Let me tell you about my mother in law’s kitchen tips. Her misraniji(lady cook) used to tell many stories that how Doctornijj (my MIL was a Doctor) used to teach her healthy and her own Dadi Sa’s tricks in a very strict manner.
1- Rub in the palms. Cumin seeds and Carom seeds (jeera & ajwain) taste better when you rub them strongly in between the palms before putting them into hot oil.
2- Ginger juice in pakoda kadhi . Grate fresh ginger very finely and squeeze atleast 1/6 cup of juice. Add it to pakodha kadhi. This will reduce the sour tendency of curd from the kadhi and adding more flavor to it.
3- Always add baking soda to hot oil before adding it to bhatura or pakoda or kofta dough/batter. They will be more fluffy and crispy.
4- To make bhindi fry just remember three things.
1- Chop big slices of onions.
2- Let them be half cooked while adding the bhindi. This will provide continuos moisture to raw bhindi.
3- Add carom seeds not cumin seeds to make bhindi fry. Carom seeds are must for vegetables with goey texture like arbi or bhindi or kands like jimikands.
4- Dry ginger powder makes bhindi ki sabzi more yummy.
5- Always make bhindi fry with open lid. Never cover it. And you will never get that gooeyness in this fried vegetable.
5- If possible knead the chapati dough with desi ghee in it. Adding desi ghee to chapati dough, improves the texture and taste as well as gives inner strength to body joints.