Okra (bhindi) is one of the most versatile vegetables that is available all year. Bhindi is widely used in various Indian culinary preparations and is also enjoyed as a standalone dish. Masala bhindi and bharwan (stuffed) bhindi are some common recipes that we all love to devour. However, have you noticed while preparing it bhindi gets sticky and slimy. If you have the same issue every time you cook bhindi, it’s time to figure out how to get around it so you can enjoy your favourite sabzi. Take a look below.
Here’re 4 Easy Hacks You Must Follow Before Making Bhindi:
1. Use Acidic Ingredients
No, not the chemical variety, but the edible variety. For instance, curd, lemon, vinegar and more. Adding acidic elements to your bhindi will help to reduce stickiness. The acids in certain ingredients react with the chemicals in the mucilage and aid in their breakdown, resulting in less residual sliminess in the final product.
2. Don’t Cover While Cooking
Again, the moisture issue. Covering your bhindi at any point during the cooking process promotes steam and thus mucilage. So, unless it’s necessary for your recipe, leave the lids off and let the bhindi breathe.
3. Add Salt In The End
Salt is another common cause of slimy bhindi. It tends to leach into the vegetable and cause even more sliminess if added during the cooking process. So, try to leave the salting until the very end of the cooking time.
4. Use Besan
If you’ve tried everything and still end up with a sticky mess, we bring you one more way. Add half a tablespoon of besan (gram flour) and fry the bhindi for a few minutes, stirring constantly, until the flour cooks out and the excess stickiness is gone.
Try out these hacks and let us know how they worked for you in the comments below.