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How to Cut Bhindi

Say goodbye to slimy fingers!

A beloved vegetable of the south - okra or bhindi is used generously in the region's staple recipes like sambar, tamarind-flavoured bhindi ka salan, and stews. It is loved just as much in the North, who stuff the vegetable to make lip-smacking bharwan bhindi and many such delicious dishes. However, before you go about making your favourite bhindi recipe, you need to first go through the daunting task of cutting the vegetable. Now, cutting the okra involves dealing with the sticky mucilage that clings to the fingers and makes the entire process messy. 

Must try: Stuffed bhindi recipe by Gurdip Kohli Punj

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Know your Bhindi
Buying fresh and crisp okra is very important. Choose the ones that are neither too shrivelled nor too chunky. You can check the freshness by bending the tail end of the okra. If it snaps, it’s fresh but if it bends, it’s probably stale and you should avoid buying them.

Preparation
Wash the okra thoroughly under running water and let it air dry or use a towel (if in a hurry) to pat dry.  If you attempt cutting the okra while it is wet, it may add to the stickiness. Place the okra on a clean and dry chopping board and chop off the head and tail. 

Goodbye, sliminess!
Chef Mehrishi gives a simple hack that will make your woes around cutting okra go away. Take a lemon slice and rub it along the blade of your knife. Go ahead and chop or slice the okra. According to Chef Gautam Mehrishi, the citric acid in lemon gets rid of the starch that causes the stickiness, leaving you with cleaner, happier hands! If you have a larger quantity, keep reapplying the lemon juice on the knife blade. Alternatively, you may also use vinegar to rub on the knife, if you are out of lemons.

Must try: Kurkuri bhindi by Gurdip Kohli Punj

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