A non-stick pan helps prevent sticking. It allows bhindi to cook evenly and remain crisp without the need for excessive oil.
Incorporating lemon juice or tamarind can help reduce stickiness. The acidity prevents the release of slime, keeping bhindi crisp.
Give bhindi enough space in the pan. Overcrowding traps steam, making them soggy. Cook in batches for better texture.
Using high heat quickly seals the bhindi, reducing moisture. This technique keeps them crisp and enhances the flavors during cooking.
Cutting bhindi too early can release moisture. Slice just before cooking to maintain texture and prevent unwanted stickiness.
Wash bhindi and dry it completely. Moisture leads to stickiness, so ensuring they’re dry promotes crispiness during cooking.
Choose tender, fresh bhindi. Older ones are more likely to be sticky. Fresh produce enhances texture and flavor in your dish.