1). Use tender, small pods (the large ones are hard as wood and cannot be eaten). Also it takes long time for cooking.
2). Before chopping, wash and pat dry the okra's doubly well with clean cloth or paper towel. You can also spread them on a plate or towel and let it air dry. Make sure there is no moisture, otherwise it will become sticky and slimy while cooking.
3). Keep a small towel on the side and wipe the knife after each cut. This keeps the slime on the towel and away from the okra, so when you cook it, it is considerably less slimy.
4). Okra's has a sticky slime that oozes out of the pod when cut. You should fry away the sticky slime before proceeding to the recipe. So heat the pan and stir-fry the pieces without adding oil for 3-5 minutes. (or) Microwave it for a minute. It helps to remove stickiness from the veggie.
5). You can cut the vendakkai/okra the day before and store it in an airtight container to prevent them from sticking together while cooking the next day.
6). Add salt only after the vendakkai is half cooked, else the salt will bring out the water from the okra and they will stick together.
7). Avoid okra that look shriveled or are soft when squeezed.
8). Adding a teaspoon of lime juice to any Okra dish will reduce this stickiness.
9). Add few drops of butter milk while cooking okra to avoid stickiness.
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