Comments on: Okra with kokum (Sola bhende)

By: Shital

Shital — Sat, 07 Feb 2009 13:07:03 +0000

Hi Rashmi,Shilpa
Firstly, answering Rashmi’s query on how to avoid okra from getting sticky. (1) Dry okra completely before cooking (no moisture or water). I normally wash and dry them night before cooking (2) Open pan cooking if (1) is followed properly should help, but it takes a long time to cook okra. (3) Do not mix the okra with a spoon while cooking. I hold the pan and mix it by shaking the pan. (4) The best and easy way is to put a drop or two of lemon in okra when you cook.(5) Put salt after th eokra is cooked

Hope this helps…
Rashmi, I refer to your website often to refer for some receipes and I love your presentation and tips. Okra is my best vege since childhood. I cook it simple way, cook it in fenugreek seed vaghar and add salt, turmeric,red chilli pwd to the cooked okra.

Shilpa: Thats strange, because I don’t dry okra and I also use spoon to mix. I never had any problem with okra getting gooey. I make so many different dishes with them and they cook within 10mins always

By: Kavita Bankapur

Kavita Bankapur — Mon, 02 Feb 2009 00:32:12 +0000

I love the idea of adding kokum to Okra. Where do I find Kokum, and also in what form is it available?.

shilpa: Indian store. Available in dried form.

By: rashmi

rashmi — Sun, 01 Feb 2009 07:54:57 +0000

thanks so much will try this henceforth

By: Sig

Sig — Sun, 01 Feb 2009 01:12:54 +0000

I have all that kokum in the fridge, now I know one dish I am going to try. I love okra!

By: Maya

Maya — Sat, 31 Jan 2009 02:43:35 +0000

Oh wow, ekdum ruchi dista assa!! Such a simple dish, can imagine sol and bhende together. Should try this. Thanx to you and Aruna.

By: Madhu

Madhu — Sat, 31 Jan 2009 01:12:35 +0000

Recipe is similar to okra gojju right… kokum instead of tamrind. Looks delicious Shilpa..

By: Mythili

Mythili — Fri, 30 Jan 2009 21:39:35 +0000

i am intrigued by the combination of sol and bhendi! thanks to aruna too

By: rashmi

rashmi — Fri, 30 Jan 2009 15:12:22 +0000

hi shilpa, im a regular visitor to ur site, and commend the effort taken for every post…

i have a question regd bhindi: how do i prevent it from turning sticky? ( this is a dilemma i face every time i prepare it.i tried open pan cooking as was suggested by a friend but that didnt help..any tip’s appreciated!!!

Shilpa: Fry it well in oil, turmeric and salt and the stickiness goes away. You need not add too much oil, fry on a medium flame without closing the lid for first 5-6 min and then you can close the lid if you want. This always works for me.

By: sushma

sushma — Fri, 30 Jan 2009 09:48:26 +0000

thats a helthy substitute for tamarind

By: chitra

chitra — Fri, 30 Jan 2009 09:47:57 +0000

Wow..yummy and simple recipe:)Thanks for sharing..will sure give it try:)Do visit my blog at ur frr time:)