How can I reduce the sliminiess of okra?
I don't particularly mind the slime in okra, but my wife hates it. Is there a proven technique for reducing the sliminess?
I do wish to make an Indian simmered curry (Bhindi) with it, so frying is out.
Best Answer
If you're simmering it in a decent amount of liquid for a while, like curry, the slimy stuff (mucilage) will all go out into the curry and end up just thickening it. The okra itself won't be slimy. This is one of the traditional ways to thicken gumbo! Even just stewed okra, with a decent amount of tomatoey goop, usually isn't very slimy.
Pictures about "How can I reduce the sliminiess of okra?"
Quick Answer about "How can I reduce the sliminiess of okra?"
A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking. Finally, you can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.How do you get the sliminess out of okra?
Within 5-10 minutes of adding Okra to the pan, add a souring agent of choice or based on the recipe you choose. This can be lemon juice, vinegar, amchoor (raw mango powder) or even tamarind. The souring agent immediately cuts the sliminess, and ensures sure the greens are tender and crisp.How do you get mucilage out of okra?
Add a teaspoon of curd when sauteing bhindi, before it starts developing slime. The bhindi will be non-sticky and you'll also like the extra tangy flavour. Likewise, you can also add a dash of lemon juice.How do you make Lady Finger less slimy?
7 Tips To Fix Sticky Bhindi While CookingHow to Prep for Non Slimy Okra | Tips to Prevent Slimy Okra part 1
More answers regarding how can I reduce the sliminiess of okra?
Answer 2
My tips:
- Do not wash the okra. Just brush off any dirt and wipe with a paper towel.
- Wait to cut until it's almost time to cook it. Letting it sit around makes it slimier.
- Make sure you have some acid in your recipe (tomatoes, lemon/lime juice, vinegar, etc.). This will cut down on the sliminess.
Answer 3
I love okra in gumbos, soups, curries, etc. But I also dislike the sliminess. And even though it will cook into most broths so that the okra itself is not slimy the actual texture or feel of the broth will be different.
What I have found that works very well is to dry fry the okra before adding to a recipe. Done properly, dry frying should in no way compromise or change the okra other than to remove the slimy liquid.
Simply slice the okra and heat over medium heat in a dry (no oil or water) non-stick skillet and cook tossing or turning until the liquid has been eliminated. You can then add your okra to your recipe. (Doesn't take much time.) The okra will be intact but with no slime or change in the texture or feel of the broth. Plus, you wont't have to adjust any other thickening agents or change your recipe in any other way.
Hope this helps!
Answer 4
I agree with @Paul,
Adding a bit of vinegar/lemon, and heating the cut okra in dry non-stick pan/skillet, takes out the sliminess.
PS: while doing above, if the slime sticks to the spatula/spoon, then use the tissue to wipe it from time to time to take take out the stickiness.
Another way is to cut the okra length wise instead of cutting it in in small. This doesnt cut the seeds, which is the main culprit oozing the mucilage...
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jiyoung Kim, Steve Johnson, SHVETS production, Suzy Hazelwood