Okra (bhindi) is without doubt one of the most versatile greens that’s out there all yr. Bhindi is extensively utilized in varied Indian culinary preparations and can also be loved as a standalone dish. Masala bhindi and bharwan (stuffed) bhindi are some frequent recipes that all of us like to devour. Nonetheless, have you ever observed whereas making ready it bhindi will get sticky and slimy. You probably have the identical problem each time you cook dinner bhindi, it is time to determine the best way to get round it so you possibly can get pleasure from your favorite sabzi. Have a look beneath.
Right here’re 4 Simple Hacks You Should Observe Earlier than Making Bhindi:
1. Use Acidic Components
No, not the chemical selection, however the edible selection. As an illustration, curd, lemon, vinegar and extra. Including acidic components to your bhindi will assist to cut back stickiness. The acids in sure substances react with the chemical substances within the mucilage and assist of their breakdown, leading to much less residual sliminess within the ultimate product.
2. Do not Cowl Whereas Cooking
Once more, the moisture problem. Overlaying your bhindi at any level throughout the cooking course of promotes steam and thus mucilage. So, except it is necessary on your recipe, depart the lids off and let the bhindi breathe.
3. Add Salt In The Finish
Salt is one other frequent reason behind slimy bhindi. It tends to leach into the vegetable and trigger much more sliminess if added throughout the cooking course of. So, attempt to depart the salting till the very finish of the cooking time.
4. Use Besan
In the event you’ve tried all the pieces and nonetheless find yourself with a sticky mess, we convey you yet another method. Add half a tablespoon of besan (gram flour) and fry the bhindi for a couple of minutes, stirring continuously, till the flour cooks out and the surplus stickiness is gone.
Check out these hacks and tell us how they labored for you within the feedback beneath.
