Bhindi Subzi – Crispy Okra
This stir fried crunchy outside, soft inside bhindi is prepared for Gujarati Thali meal menu. Okra is easy to cook and a very tasty vegetable. But for beginners, it is bit of challenge due to it’s stickiness. Even while cutting the Lady’s finger we can see the juice sticking at the edges of the knife. Most of the beginners say that the Lady’s finger fry turns out very sticky at the end while making shallow fry… to avoid that, here is what I do, I always prefer to cut okra several hours ahead of cooking, most juice of okra is dried by the time I am ready to cook them. But what if you decide to cook immediately after cutting? So here are some tips that may help.
Add salt to the oil while sauteing it out.
Don’t cover the pan with the lid while cooking the Lady’s finger. If you want soft inside and crispy outside, just cover the pan with a lid in the beginning and then cook without lid.
Shallow fry it in a medium flame and sprinkle 2 tea spoons of cornflour and/or Besan(chickpea) flour to make it more crispy and non sticky.
Apart from all the above, add a tea spoon of lemon juice or a table spoon of curd while frying the vegetable. In few minutes it will make the vegetable to become Non Stick.