Does bhindi (okra) turn sticky while cooking? 6 smart hacks to prevent it

Bhindi or okra, is a summer-friendly vegetable. From Bhindi Fry and Kurkuri Bhindi to Dahi Bhindi and Bhindi Kadhi, one can enjoy this vegetable in many ways and it keeps the gut light and easy. But the most common problem with this summer vegetable is its stickiness and sliminess, which often spoils the dish. As you start cutting it, the slime or mucilage begins sticking to the knife and by the time you saute it, it starts getting messier. If you also struggle with these issues while making bhindi dishes, we have some smart solutions that can come in handy while cooking bhindi. Scroll down to learn these 6 smart hacks to prevent bhindi from turning sticky and slimy.

When it comes to cooking bhindi correctly, the first and foremost step is to buy the right kind of raw bhindi from the market. To check, always pick soft bhindi that doesn't contain too many seeds. You can press it lightly between your fingers to get an idea.

Before cutting bhindi, make sure you wash it well and use a kitchen towel to pat it dry. The slime or mucilage in bhindi increases with moisture. Once you start cutting it, mucilage releases at a faster rate and your bhindi turns slimy. Hence, after washing the bhindi make sure to dry it properly on a clean towel before cooking.

It is also suggested that adding a teaspoon of curd when sauteing bhindi helps. It helps avoid slime formation and also gives your dish an extra tangy flavour. You can also use some lime juice.

Adding flour to bhindi at the beginning of cooking helps a lot. It is believed that if you add a spoonful of Bengal gram flour (besan) to bhindi and roast with it, there will be no slime. Try it!

People often make this mistake, which spoils the dish. After mixing bhindi with the tempering, people cover the lid, which increases the moisture level, causing the bhindi to stick to the pan. Moisture spoils the game, so make sure not to cover the pan while cooking bhindi. Cook it in an open pan and do not overmix as well.

We all know that salt produces moisture. So, if you add it before the bhindi is cooked and the mucilage is completely absorbed, it might spoil the dish. Hence, it is suggested to add salt towards the end of the cooking process, when bhindi is 80-90% cooked.