India, Aug. 6 -- Okra, or bhindi, finds its way into many Indian dishes. But preparing and cooking it can be tricky, especially when it comes to getting the right texture. It may turn sticky and slimy instead of becoming crisp. So, what mistakes could be keeping you from making the perfect bhindi sabzi?ALSO READ: Dosa sticking to pan? Chef shares what you are doing wrong, reveals how to perfect your batter

Ravish Mishra, executive chef at The Leela Palace Chennai, shared why okra turns slimy and explained the correct way to prepare and cook it for a firmer, crisper texture. The chef acknowledged that okra requires more attention during preparation than most vegetables because moisture directly influences its texture.

The preparation pro...