Tips of Bhindi Masala


bhindi masala recipe

Tips To Make Non Sticky Bhindi Masala

  • After rinsing bhindi in water, drain all the water completely. Then wipe each bhindi completely dry with a clean kitchen towel or cotton napkin.
  • Before you chop bhindi, they should be completely dry.
  • You can even dry the bhindi by spreading them in a large plate and then drying them under the fan.
  • When chopping bhindi, some of the slimy substance sticks to the knife. You can wipe it with a kitchen paper towel or paper napkin and then continue to chop bhindi.
  • Addition of souring ingredients help to reduce the sliminess from the bhindi. So you can add sour ingredients like tomatoes, tamarind, dry mango powder (amchur), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk in the bhindi recipe. Addition of these sour ingredients largely depend on the type of recipe you are making with bhindi.
  • In this recipe of bhindi masala, I have used tomatoes and dry mango powder which not only give a good tangy taste but also gets rids of the sliminess.
  • Frying or sautéing bhindi before you make a gravy or a masala also helps in getting rid of the stickiness. In this bhindi masala recipe, I have sautéed the bhindi first.
  • Addition of extra oil also minimizes the stickiness. 3 tablespoons oil which is used in this bhindi masala recipe is perfect. You can even add 4 tablespoons oil. However do not reduce the oil to 2 tablespoons.

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