Bendi Bliss in Sunflower Hues

In the cool embrace of curd, rest cashews and poppy’s seeds,
While onion, ginger, garlic dance in the pan till they brown succeed.
With a sprinkle of chilli, dhaniya, and jeera so fine,
A dash of Himalayan salt in the mix—they’re prepped to grind.

Into a paste so glorious, fragrant, smooth, and lush,
Reserved aside for the moment where flavors rush.
Now, in the humble khadai with sunflower’s cold-pressed grace,
Chopped bendi descends, sizzles in its warm embrace.

Till golden and tender, the bendi does its dance—
Sprinkle haldi, jeera, and chilli in a fragrant prance.
In this lively twirl, now the gravy’s turn to pour,
With dhaniya leaves, finely chopped, adding green to the core.

My dear hubby’s gift—not roses, but herbs he plucks,
Joining the feast, each leaf a burst of luck.
Together they simmer, flurry of spices in a boil,
A savory symphony, in the pot they tenderly coil.

Flame off, and a whisper of lemon juice gleaming bright,
A final stir, a perfect harmony of taste and light.
In this vessel of flavors, where love and care blend,
A simple dish transforms, into a poem with no end.