Share
Bhindi, also known as okra or ladyfingers, is a green, mucilaginous vegetable that is native to Africa. It is a member of the mallow family, and its botanical name is Abelmoschus esculentus. Bhindi is a versatile vegetable that can be eaten raw, cooked, or fried. It is a good source of dietary fibre, vitamins, and minerals.
However, one common issue that often discourages home cooks from preparing this delightful vegetable is its notorious tendency to turn sticky and slimy during the cooking process. This is due to the presence of a substance called mucilage, which is a thick, slimy liquid that is found in the cell walls of bhindi. There are a few things that you can do to prevent bhindi from becoming slimy when you cook it:
7 Tips To Make Sure Your Bhindi Doesn't Get Too Slimy:
Choose Fresh Bhindi:
Start by selecting fresh and tender bhindi from the market. Look for firm, bright green pods without any blemishes or signs of wilting. Avoid bhindi that appears wrinkled or discoloured, as it may already be past its prime and more prone to sliminess.
Wash and Dry Thoroughly:
After bringing the bhindi home, wash it under cold running water to remove any dirt or impurities. Ensure that the bhindi is completely dry before proceeding with any cooking method. Excess moisture on the surface can contribute to increased sliminess.
Trim the Ends:
Trim both ends of the bhindi pods, being careful not to expose the inner mucilage-rich core. Cutting off the tips helps reduce the release of mucilage during cooking.
Use the Right Cooking Methods:
Opt for cooking methods that minimise the contact of bhindi with water. Dry cooking methods like sautéing, stir-frying, or roasting are ideal for reducing the slimy texture. These techniques allow the moisture inside the bhindi to evaporate, resulting in a firmer and less sticky texture.
Avoid Overcrowding the Pan:
When cooking bhindi, ensure that the pieces have enough space in the pan. Overcrowding the pan can trap moisture and result in excess sliminess. If needed, cook bhindi in batches to maintain sufficient space for even cooking.
Add Acidic Ingredients:
Incorporating acidic ingredients like lemon juice, vinegar, or tomatoes can help counteract the sliminess in bhindi. The acidity helps to neutralise the mucilage and reduce the stickiness. Add a squeeze of lemon juice or some chopped tomatoes while cooking to enhance the flavour and texture.
Use Dry Spices:
When seasoning bhindi, use dry spices instead of wet pastes. Dry spices coat the bhindi evenly and absorb excess moisture, contributing to a drier and less slimy final dish.
