Use of curd to cook bhindi: know the benefits

Importance and problem of okra

Bhindi is a popular vegetable in Indian kitchen, which is loved by people of all ages. Be it Crispy Bhindi, Spicy Bhindi or simple Bhindi Fry, everyone’s mouth waters on hearing their name. But while cooking bhindi, its stickiness becomes a common problem. The sticky substance released while cutting or cooking it often causes problems. A South Indian woman has given the solution to this problem with an easy trick. She often shares useful videos on social media on the account ‘JustlikeAmmaCooks’. Let us know what are the benefits of adding curd while cooking ladyfinger?

Benefits of adding curd

Okra contains a natural thick and sticky liquid called ‘mucilage’. When bhindi is cut or cooked, it begins to ooze out. So, when you fry bhindi, add some fresh curd to it. The acid present in the curd reacts with this sticky substance, due to which the stickiness is completely eliminated and the Bhindi curry becomes completely fluffy.

enhance taste

Another big advantage of adding curd is that it makes the simple taste of bhindi even more rich and delicious. Tamarind or curd is often used for sourness in South Indian cuisine. When curd is added to fried bhindi, it imparts a light, velvety and spicy flavor to the vegetable.

Color and freshness of ladyfinger

Many times, cooking ladyfinger in a pan for a long time causes its color to turn black or dark brown, which spoils the appearance of the vegetable. But by adding curd, the natural green color of ladyfinger remains intact. The acidic property of curd does not allow the color of ladyfinger to fade, due to which your vegetable remains fresh and tasty even after cooking.

Apart from this, to remove the stickiness of Bhindi, avoid deep frying it in too much oil. Cooking with less oil makes your bhindi perfect.

Right way to add curd

There is a right way to add curd to bhindi. Do not add curd immediately after adding ladyfinger to the pan. First put ladyfinger in oil and fry it lightly on medium flame for 4 to 5 minutes with spices. When the ladyfinger is half cooked, slow down the flame. After this add one to two spoons of well beaten curd. After adding curd, stir the vegetable continuously for a minute so that the curd does not curdle. Then cover it or keep it open and cook the ladyfinger till it becomes crisp.