How to Cook Okra (Bhindi) Without Making It Slimy

Okra, also known as "ladies' fingers" due to its long, finger-like shape. It looks easy to cook dish but very few people like it due to its bad reputation for being slimy. Perhaps this is why so many people avoid cooking and eating. Okra pods are versatile and can be eaten raw, baked, fried, or stewed in soups or curries. The cooked products of the bhindi plant can be unappealing to some because the vegetable that produces a gooey substance when cooked.

Selection and Storage

Choose pods that are small and crisp, and avoid pods that have brown spots or blemishes or are shriveled. Avoid any pods that are shriveled, fibrous, bruised or blemished. The pods should also be bright green and should be no larger than 10 centimeters in length.

1. To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days.

2. Okra can also be bought frozen, whole, or sliced. To extend the storage time, bhindi can be frozen. Remove the stem and tip ends, then chop them to whatever size you prefer.

3. Freeze on a parchment lined sheet until frozen through, then transfer to a zip-top bag or place them in an air-tight container or box. Remove as much air as possible before placing it in the freezer. Frozen pods will last for up to three months.

Cleaning

Vegetables should be thoroughly washed to remove any pesticides or other chemicals that may have been sprayed on them in the field. Cleaning the vegetables thoroughly removes chemicals and insects/worms that attack the crops.

1. Wash the vegetables under running water to get rid of all the pesticides and dirt

2. Pat them dry thoroughly. Wipe them dry with a clean kitchen towel and place them on a tray or plate to air dry. Before chopping or cooking, avoid coming into contact with water. Water appears to increase the release of the unsettling mucus.

Cutting

1. Using a sharp paring knife, cut off the pointy end of the pod. Then slice the okra crosswise into evenly spaced rounds about 1⁄4 inch (0.64 cm) thick each. Slicing okra this way will release more of the gooey substance from the inside of the pods.

2. Cut pods lengthwise to roast or pan sear. Use a sharp paring knife to slice each pod in half lengthwise. Be careful to make both halves even, otherwise the okra will cook unevenly. Slicing okra lengthwise and cooking it at a high heat can help reduce sliminess by thinning out the veggie’s interior gel.

Cooking

Okra pods can be eaten in a variety of ways – raw, baked, fried, or stewed in soups or curries.

1. Adding sour acidic ingredients reduces the stickiness while cooking. So try to cook okra with ingredients like tomatoes, yogurt, lemon juice, vinegar, dry mango powder or kokum.

2. Sautéing or lightly frying the chopped okra also reduces the sliminess. Be sure not to cover the pan with a lid. Covering pan creates steam which may lead to the okra becoming sticky.

3. Dry roasting okra makes them taste nutty, grassy, and slightly sweet. Small pods can be roasted whole, while larger ones can be sliced in half lengthwise.

Okra are low in calories and a great source of vitamin C, folate, magnesium, potassium, and fiber. There are many unique dishes made with Bhindi or Okra in the Indian Cuisine. To avoid sliminess all the recipes follow the above steps before cooking. The preparation method, ingredients used, cooking technique varies with specific Indian state and cuisine. I hope these steps help you reduce the sliminess from okra/bhindi the next time you cook it.