There are all sorts of expert suggestions to stop okra from going slimy. One piece of advice is to wash and dry the vegetable well before cutting or slicing it. Thats what I do. Another is to sharpen the stem end to a point before you cook it. Never tried that. Sounds like too much trouble.
Some say not to puncture the pods else the juice will be released and the whole dish will be thickened and slimy. Not true if the recipe does not call for any sauce anyhow. I top and tail each pod and it doesn't make the slightest difference to the final result. But then most of the ways in which I cook bhindi is by sauteeing it or cooking it with a tablespoon of water at the most .
It is important to buy okra which is not old or limp or woody, too long or too dark green. 2-3 inch pods are the best.
As always what follows is an effortless recipe for okra, or lady's fingers, bhend,bhendi, dharosh, bendakai, vendakka, bendakaya,vendakai, or whatever you call it in your language.
500 gms bhindi / okra
2 green chillies
2 large onions.
1 tbsp vegetable oil
1 tsp dhania / coriander powder
A pinch of haldi / turmeric
A pinch of salt
Wash and dry the bhindi. Top and tail the pods. Slit and deseed the green chillies.Chop onions in the length. Heat the oil in a kadhai, and fry the chillies first. When they are soft add the onions and fry till slighlty done and not too brown.The pieces should keep their shape and have a bit of bite at the end. Add the coriander powder and haldi and stir a couple of times. Now add the bhindi, cover tightly and cook on low heat for about 15 minutes stirring in between if necessary to prevent it sticking to the bottom of the kadhai. Add a bit of salt and thats that. Yummy with rice or chapathi or bread.