By Suprita Mitter
October 19, 2024
Cooking bhindi perfectly results in a dish that’s tender, flavourful, and free of any unwanted sliminess. Achieving the right texture and balance of spices enhances its natural flavour, making it a delicious side or main dish.
Wash bhindi, then pat it completely dry with a towel. Moisture causes sliminess during cooking.
Slice bhindi with a sharp knife to avoid releasing too much of its sticky juice.
Stir-fry or sauté bhindi on medium-high heat to reduce stickiness.
Cook in batches if necessary, so bhindi cooks evenly and crisps up.
Adding a splash of lemon juice, amchur, or tomatoes helps reduce sliminess.
Keep the pan uncovered to allow moisture to evaporate, ensuring the bhindi stays crisp.