This post is a result of a gazillion phone calls to my mum in a desperate attempt at trying to cook bhindi or okra so that it's not slimy. And I'm glad to report, I've cracked it!
Love Bhindi like me? Try my Easy Bhindi Masala (Spicy Okra Stir Fry), Air Fryer Kurkuri Bhindi or Baked Kurkuri Bhindi (Crispy Okra)!
For a long time now, cooking bhindi or okra or ladies finger or whatever you like to call it has been a hit or miss for me. There are days when I have perfectly spiced, crisp green beauties that are just waiting to be had with chapati and dal. And then there are days when they just turn into a gooey, slimy mess no matter what I do, which makes me want to weep in frustration.
My mum's visit this time has been full of documenting nuskha's or tips and tricks that only mum's know, that can magically turn you into a better cook. And I'm sharing one of them with you today.
Here's what you should do to cook Okra so that it cooks perfectly every time and is not slimy:
1. Picking the Right Okra
Never buy Okra or Bhindi in a packet. It's important that you handpick them while buying. Look for tender, slim, blemish free fingers which are soft and smooth to touch. Press them lightly between your fingers and if they are smooth, it means that there are fewer seeds. Make sure there are no holes on the surface because holes = worms.
2. Wash and Dry
The stickiness in Okra is caused by something called mucilage, which is also found in Aloe Vera. This mucilage intensifies when in contact with liquid.
It's important to wash Okra, irrespective of what anyone says to you to get rid of any dirt or chemicals still stuck to the skin. But what's more important is to dry it well before cooking. Wash uncut Okra under running water, and then pat it dry with a cloth towel before cutting. This is the most important step in making sure you have non-slimy Okra.
3. Soaking it in Vinegar (Optional)
Some say that soaking Okra in a Vinegar and Water (mix together 1 cup Vinegar in a litre of water) solution for an hour can help reduce the slime. We've never tried it because we've never felt the need for it, but you could give it a go if you have an extra hour. Once again, dry well before cutting it.
4. Dry Hands, Chopping Board and Knife
Make sure your hands are dry while cutting the Okra. It's as important to wipe your hands dry as it is to dry the Okra before cutting it. Also make sure the knife and the chopping board are dry. Basically, no contact with water while cutting. There will be some slime while cutting it, but just ignore it and move on.
5. Add a Souring Agent
This is the best way to ensure that you have non-slimy Okra at the end of the cooking process. Within 5-10 minutes of adding Okra to the pan, add a souring agent of choice or based on the recipe you choose. This can be lemon juice, vinegar, amchoor (raw mango powder) or even tamarind. The souring agent immediately cuts the sliminess, and ensures sure the greens are tender and crisp.
6. Do not Cover
The thumb rule is not to cover Okra. Why? It's simple - covering a dish while cooking traps steam and increases moisture. And by now, we know that moisture = slimy okra. So avoid covering the pan while making any kind of Okra stir fry.
7. Add Salt in the End
This rule again goes back to making sure there is minimal moisture while cooking Okra. Salt releases moisture or water in anything, be it vegetable or meat. And even more so in Okra, so it's important that you add salt right towards the end of the cooking process.
Bonus: How to Cook Bhindi Fry
One of my favorite Okra preparations is a simple bhindi fry. Heat 1 ½ tablespoons Oil in a pan, and add 250 grams sliced Okra to it. Saute on high heat for 2-3 minutes, and add 1 teaspoon amchoor (raw mango powder), 1 teaspoon coriander powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder. Cook on medium flame for 10-15 minutes, while stirring occasionally till the bhindi (okra) is cooked through, but still crisp. Mix in salt and switch off the flame.
Delicious Okra recipes:
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Chris says
Idk why people have such an issue cooking okra. We live in Oklahoma and it's pretty much the state food. It's super easy to cook without all kinds of steps. I literally rinse them. Chop the stem off the. Dice into rounds. Soaking wet cutting board and hands and knife. I put the rounds in a bowl with egg then dredge in a seasoned cornmeal or I like to use Louisiana fish fry seasoning. Fry them til they are golden brown and they are awesome. I honestly can't see cooking them any other way. The texture of okra needs some kind of breading or pickled okra is good as well. The slime doesn't hurt anything and once they are fried up they aren't slimy at all. No reason to spend 5 hours preparing the okra and work surface. Just cut them up and cook.
Richa says
This only works if you are frying it up. But if you are stir frying it, these tips are very helpful to keep the okra from turning to mush!
Karen McCants says
Thanks for this ad I really enjoy okra but not the slime 🤗
Maria says
Hi. Firstly congratulations on such truly foods that are as authentic as from origins. I must ask silly question? I'm a cook of all nations being from Tuscan Italy. Near Ypres France. Athens Greece. My hubby of 35 yrs and I travel the world to places many others fear. Pure ignorance. I reiterate thru our heritages and travels your recipes are EXACTLY as per place of origin. Congratulations. My silly question is.... I've never made fresh Ochoa before. I've followed your instructions but just need too know" so ins live the fresh Ochra. Or do I leve them whole? If cut into halves or quarters ? Thank you so much. For your passion shared with us all. Hope hear from you soon as cooking Ochra In a few hrs. Blessings and thanks. Maria.
Richa says
Hey Maria, You can cut okra any way you want - just take off the tip and end and then dice it, chop it or leave it whole
Jane Pilcher says
Maria, Okra is delicious when it is roasted in the oven! I cut off the top part of each one & then wash it in cold water. Dry well. Them I cut each in half, (the long way!!) & put the halves into a ziplock baggie, pour olive oil into the bag & squish the bag to distribute the oil. Line a baking sheet with sides with foil. Preheat oven to 425 degrees. Spread out okra on sheet pan & salt & pepper it. Bake for 15 to 20 minutes (check on it) to get it crispy. Cook a bit longer if it needs more time for crispness. Enjoy!!
Arpit Srivastava says
Hey can anyone tell me y doesnt we add water to it while cooking/boiling. And doesnt we add water to rest of the vegetables while cooking like potato? if we do then what abt the moisture and okra thing?
Richa says
You don't need to add water to other vegetables while cooking them. If you are using potatoes, cover and cook the potatoes first till they are halfway done and then add the bhindi to it. Then just follow the directions for this bhindi masala recipe.
Richa Gupta says
I hope these work for you 🙂
Nitin Budhiraja says
I need this trick for tomorrow! we got bhindi to make for din din! thanks 🙂
Richa Gupta says
Thanks Meena, I completely agree. I hate it when I find Bhindi's with no ends
Meena Kumar says
Lovely post. I am so glad I have passed that stage of ending with up a mess and finally do a decent job now 🙂 . Wish people knew how to pick okra and not snap ends of it in Indian stores here.