Transcript:

Oil. And the reason we use oil is because all of these spices—all of these spices are lipophilic. Lipophilic means what? They don't dissolve in water. They're not hydrophilic. They are lipophilic. So, that is why you need the oil to dissolve these spices into the water so that when it is mixed in the vegetables, the spices are integrated in the entire vegetable. This is the method, right?

So, this is tempering. And in the subsequent episodes, I'll tell you about some basic tips to make some Indian cooking. But it is going to be very easy because I'm going to break it down into actionable steps. And once you follow them, it just becomes a method and becomes really enjoyable.

All right, see you in the next one. Bye.