Tawa Bhindi Recipe | Bhindi Masala Recipe | Vegetarian Okra recipes (2024)

FAQs

What happens if I add salt in beginning of bhindi? ›

When you are cooking bhindi sabzi, don't add salt until the mid-way point of cooking your masala (when most components are partially cooked). Adding salt to early will cause the tadka to release more water and cause the bhindi to get wet and slimey.

Add Acid. Lemon juice, chopped tomatoes, vinegar, or a splash of wine will not only add depth to your recipe, but it will also lower your slime quotient. A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime.

Okra serves as an important food for promoting kidney function. Various antioxidants found in okra protect the kidney from damage by harmful radicals. Additionally, the impact of okra on kidney health results in improved urine quality.

Viscosity peaks at neutral to alkaline pH, Preston said, which is why exposing okra to acidic ingredients, such as vinegar or tomatoes, tones it down. Some African cooks, she said, go in the other direction, adding baking soda (which raises pH to a more alkaline level) to okra soup to augment its thickening effect.

If you eat Bhindi and bitter gourd curry together, you may have stomach problems.

into cooking will yield a mucilaginous (drawy) texture.

A vinegar bath works to combat okra's sliminess by dissolving its gelatinous substance. To understand this, we have to look at okra's composition. You won't be able to tell by just looking at it, but the green okra pod you see is made up of a gel-like substance. This is why it's called a mucilaginous food.

Okra plants will produce large flowers about 2 months after planting. The okra pods will be ready to pick 3 to 4 days later. Harvest the pods when they are 3 to 4 inches long. If the okra gets too large, it will be tough and stringy.

Chef, recipe developer, and okra enthusiast Sylvia Fountaine of Feasting at Home tells us that another smart way to cut back on okra's gooeyness is to "cook it over high heat for a short amount of time." She says that "the more okra cooks, the slimier it gets, because the sugars that create the slime are released."

Stomach problems: Fructans are a type of carbohydrate found in okra, which may increase bowel problems in people with irritable bowel syndrome. Joint pain: Okra contains a toxic chemical called solanine that may exacerbate symptoms such as pain and inflammation in people with joint disorders such as arthritis.

What is the side effect of okra? ›

Eating too much okra can adversely affect some people. Gastrointestinal problems: Okra contains fructans, which is a type of carbohydrate. Fructans can cause diarrhea, gas, cramping, and bloating in people with existing bowel problems. Kidney stones: Okra is high in oxalates.

Despite its nutritional and medicinal values, okra is associated with sterility in humans especially men due to the presence of gossypol in the seed. Recently, some studies claimed that excess consumption of okra may have injurious effects on sperm parameters, testes weight, and testicular tissues.

Some say soaking the okra in vinegar for 30 minutes to one hour before cooking can reduce the sliminess. Just make sure to pat it completely dry before cooking.

Okra slime is made up of a type of sugar—a soluble fiber, if we're getting specific. What we call slime is actually called mucilage (sorry) in the plant world, similar to the jelly of aloe or nopal. You're more likely to see it after okra pods have been cut and exposed to moisture.

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich in soluble fiber, known for its potential to lower blood cholesterol and be fermented in the gut. This promotes the growth of healthy bacteria that helps break down food and synthesize vitamins.