How to prevent ladyfinger from turning black while cooking?
I am just started to learn cooking .
I would like to know that while cooking ladyfinger (okra) on a medium flame , at times the kadai turns black and the ladyfinger also while its still raw turns black .
How to prevent both the ladyfinger and kadai from turning black while cooking when there is sufficient oil and the ladyfinger is not fully cooked and so, requires heating?
I added some water to it today ... Is it correct to add water to dry vegetables as ladyfinger .. Cz it may make them moist?
Look forward to your kind reply .