Food Talk  Discussion Forum

I love Bhindi ki Sabji. I am a fairly good cook. But the issue with this sabji is that, sometimes, it becomes sticky if I use less oil- i.e. about spoons for half kg. bhindi. and if I use more, its not healthy, also the sabji becomes all crumbled. I would like to have each piece of okra prefectly done. What' s the best way of cooking bhindi? I do not cover the pan while cooking okra, and add salt only after its almost done. I have tried adding lime juice to reduce its stickiness, but it doesnt work.
Please suggest the best of doing it. Sudha replied. I make Bhindi sabji all the time coz my daughter loves it. Just wash bhindi and dry it in a towel or tissue completely. Then add oil, mustard seeds, jeera and add Bhindi. I use very little oil and use a non stick frying pan. I use a induction hob and leave it in gas mark 4 for 10 minutes. Then add the masalas. I dry grind peanuts, dhaniya powder, red chilli powder, turmeric powder, garam masala. I add this to the bhindi. Then add salt. Allow the masalas to fry. Garnish with coriander. You can avoid the peanuts and just use the other masalas instead. The bhindis never stick. Try it!