People often prefer to cook dry vegetable dishes, and bandhi (cucumber) is especially popular in hot weather among Indian homemakers. This dry, spiced dish of bandhi is very tasty to serve with bread or paratha for breakfast. However, a common complaint about this dish is that it becomes sticky (slimy), which negatively affects both the taste and texture.
If you encounter such a problem, some minor mistakes might be the cause. According to Ravish Mishra, Executive Chef at The Leela Palace Chennai, the secret to achieving crispy bandhi lies in its proper preparation and cooking method.
When should you wash the bandhi?
Usually, vegetables are washed after cutting so they are clean inside. However, when it comes to bandhi, this can be the biggest mistake. The chef advises always washing the bandhi whole under running water. After this, it is necessary to thoroughly remove excess water and completely dry it with a clean kitchen towel. You can also let it air dry for a few minutes.
Cutting the bandhi after washing and drying
Only after the bandhi is completely dry from washing should you trim the edges and cut it into your desired shape. Cutting wet bandhi leads to a quick release of slimy substances, which makes the dish soft. Therefore, you must always cut the bandhi after it has been washed and dried.
Pay attention to these points when cooking
Bandhi should be cooked in a wide and well-heated pan. You should not put too much bandhi in the pan at once, otherwise, it will steam instead of fry. If the quantity is large, it is better to cook it in portions. The most important thing is to avoid constantly stirring the bandhi. Let it cook for some time without interference so that a light golden and crispy layer forms. Try to cook bandhi by frying or light searing, rather than steaming.
How to fix slimy bandhi?
If, despite all efforts, the bandhi still feels slimy, you can add a little amchur powder at the end. Additionally, a few drops of lemon juice or a small amount of tamarind paste will also help reduce stickiness and improve the taste.
It is important to remember that good bandhi should retain its shape, be slightly crispy, and its edges should look golden. So, next time, remember just three things. Following these three points guarantees that your bandhi will be delicious and crispy every time. Thus, next time you cook bandhi, first wash it whole under water, and then cut and cook the dish.