To retain the green colour, Cover and cook for the first 5 minutes but uncover and cook rest of the way in medium fire.
To get rid of the sliminess, add amchoor or chaat masala or sprinkle a few drops of tamarind water after a few minutes of cooking.
It is always good to wash bhindi a few hours before you cook and drain till it dries completely, as the water retention causes the okra to cook soon making it go from green to another shade, and also increases sliminess.
Do not overcook. Bhindi cooks real fast!Interesting:) (Read this link if interested apart from general information it also has many recipes)
– The seeds of okra were once toasted and ground and used as a coffee substitute!!
– Great! It’s fat free and a good source of many vitamins and also calcium.
– In Rajasthan, the slime is used to make henna/mehandi paste used in cones. I am told that the mehndi flows out better if this is done!Here’s today’s recipe:
Bhindi ki subzi
Okra/Bhindi – Washed, dried and chopped into small even pieces – 4 cups
Onion – 1 big (Chopped fine)
Tomato – 1 big (Chopped roughly)
Turmeric powder – a pinch
Red chilli powder – 1/4 tsp or to taste
Amchoor or chaat masala – a pinch
Jeera – 1tsp.
Ajwain – 1/2 tsp.
Oil – 2 tbsps.
Heat oil. Splutter jeera followed by ajwain.
Add the onions. Saute till brown.
Add tomatoes, saute a while and add half of the salt, turmeric and red chilli powder. Saute till the tomatoes go soft and mushy.
Add bhindi and cover and cook for a few minutes (About 4 to 5). Remove and cook, stirring lightly to just toss the bhindi. Should not take more than 5 minutes. Adjust seasonings. If you mix the seeds come out and the sliminess increases.
Remove and serve hot with roti or dal-rice.
Jr.P and H loved this too:)
This also goes to FIC-Greenending on 30th of September.