Bhindi will no longer be sticky while cooking, know here the tips for cutting and cooking it…

Ladyfinger is one of the favorite vegetables in Indian kitchen. But often as soon as it is cut, sticky water comes out, it is called mucilage. It is a natural soluble fiber, which thickens when cooked. By adopting the right methods, you can make bhindi without any stickiness. Let us know easy tricks to avoid stickiness while cutting ladyfinger.

dry okra completely

After washing ladyfinger, wipe it thoroughly with a cloth or tissue. Even slight moisture increases stickiness.

Do not cut immediately after washing

After washing ladyfinger, let it air dry for at least 30–60 minutes. If you cut wet ladyfinger, more slime will come out.

use dry and sharp knife

A wet or blunt knife presses the ladyfinger, releasing a sticky substance.

Apply lemon or vinegar while cutting

Adding a little lemon juice or vinegar increases acidity, which reduces stickiness.

cook on high flame

Bhindi becomes more sticky on low flame. First fry lightly on high flame, then add spices.

don’t drive too much

Repeated stirring breaks the bhindi and increases the stickiness.

Add tomato or mango powder at the end

Sour foods (like tomato, dry mango powder) reduce stickiness. Mix them at the right time.