Crispy and spicy bhindi is a great dish to relish. As a favourite vegetable of many, bhindi is a quick dish that has its own unique recipe in every Indian household. From kurkuri bhindi to Andhra style bhindi, achari bhindi and masala bhindi, these variations taste delicious with roti and paratha. But the challenge lies in its sticky texture that often appears while cooking and cutting bhindi. It is not just about the texture; the taste can also be affected. So, here are some tips to help you make bhindi without it becoming sticky.
Read this also: Andhra-Style Bhindi: This Crispy Bhindi From Andhra Is A Brilliant Recipe You Must Try
Here are 6 easy ways to chop bhindi without any mud:
1. How to wash okra
Do not wash okra just before cooking. Wash it thoroughly in running water a few hours before. Place it in a sieve so that all the water drains out.
2. Dry it
After washing, pat the bhindi dry with a kitchen towel. Excess moisture can make the bhindi sticky while cooking. So, make sure to dry it thoroughly.
3. Cut into equal sizes
For a uniform texture, cut the bhindi evenly. If you are cutting it lengthwise, divide each into four parts. This helps the bhindi cook evenly.
4. Cut the edges
Don’t forget to cut both ends of the ladyfinger. The ends are usually tough and can affect the texture.
5. Lemon on the knife
When cutting, you may feel mud coming out of it. To deal with this, rub some lemon on the knife before cutting.
6. Add curd or lemon juice
If the ladyfinger seems sticky while cooking, then add some lemon juice or curd to it. This will not only remove the stickiness but will also enhance the taste.
The next time you make bhindi, try these tips and say goodbye to slime. Enjoy your perfectly cooked bhindi!
