Comments on: Bhindi (Okra)

By: neeraj gupta

neeraj gupta — Tue, 14 Feb 2012 18:46:17 +0000

hello,

please explain, how to make mix veg…(show me video)

thanks

neeraj

By: hetal

hetal — Wed, 11 Jan 2012 20:30:41 +0000

Hi Sunny,

Its just a different method. Usually, bharvan bhindi takes longer to cook because it is whole and it also tend to fall apart with all the mixing. That is why we microwave it.

By: Sunny

Sunny — Fri, 06 Jan 2012 01:53:06 +0000

Can’t we microwave the bhindi like you did for Bharvaan Bhindi? Basic question is why microwaving in that recipe but not here?

By: hetal

hetal — Wed, 09 Nov 2011 00:37:45 +0000

Thanks Sandy…very helpful tips!

By: Sandy

Sandy — Sat, 05 Nov 2011 18:49:13 +0000

Hello,

Nice recipe. Thanks for sharing.

a) Like many have already mentioned, it definitely helps in adding lemon/vinegar to frozen/fresh bhindi to make sure the slime doesn’t show up.

b) Also before starting with the cooking, I usually take a little oil and saute the bhindi [fresh/frozen(remember the sour agents)] – kind of like shallow frying but preserving the green colour of bhindi. Please do not deep-fry or fry till they are brown; it is just giving the bhindi an oily coat and fusing up the seeds to prevent slimyness. Advantages => a) no slime b) in the actual process of the recipe, it takes much less time to cook and remains a little crispy too – a good option while cooking kadhai bhindi or for anyone who likes a little crunch on the bhindi

c) Also if looking to add besan/ yogurt, I mix them in about 3-4 tbsps of water and make sort of a paste. This helps in mixing of the besan/yogurt with the ingredients easily, which otherwise involves a lot of unnecessary stirring/mixing which is never recommended with bhindi.

Just thought I should share these Hope something comes in handy when needed.

Happy cooking.