How To Keep Bhindi Green While Cooking

Bhindi is green because of chlorophyll molecule in it. Structural changes in its molecules during the cooking process alter the color of the chlorophyll from green to yellow. Steam cooking is an effective way of preserving nutrition in any vegetable. When you use less water while cooking, you preserve more minerals and vitamins in it, thereby retaining its nutrition and also color. Bhindi mainly changes color during cooking, or when it comes in contact with an acidic ingredient. So, how can you preserve color of bhindi while cooking?

It should be noted that overcooking or using too much water can exacerbate the color change. Similarly, cooking methods that expose the vegetable to high heat for prolonged periods can also lead to nutrient loss. Therefore, understanding the science behind these changes can help in making more informed decisions while cooking bhindi.

Because of the acidic compounds present naturally in the bhindi, it starts turning olive green only after 10 minutes of cooking. The surrounding walls of the vegetable keeps the chlorophyll protected. These walls get damaged while cooking thus allowing the acidic compounds to enter the bhindi, come in contact with the chlorophyll in it, and changes its color. You need to know that the longer you cook the bhindi, the more chlorophyll will be lost, and bhindi will loose its green color for sure. So, to preserve its green color, you should reduce your cooking time, whether you are steaming it or stir frying it.

On the other hand, quick-cooking methods such as stir-frying or steaming for a short duration are preferable. These methods not only help in retaining the vibrant green color but also preserve the texture and nutritional value of the bhindi. For example, stir-frying the bhindi for just about 5 to 7 minutes can help maintain its appealing green hue while ensuring it remains slightly crispy.

Salt: Salt has sodium which can be helpful in protecting the chlorophyll molecules in bhindi. But it cannot reverse the color once it has changed due to over-cooking or acidic damage.

Baking soda: Bicarbonate can react with chlorophyll, and changes it into chlorophyllin. It also attacks the cell walls, due to which they weaken, and thus the bhindi remains green and becomes softer.

Blanching: Blanched bhindi is greener as compared to raw bhindi. This is probably because the air pockets in the tissues of the bhindi hides its true color. When you start cooking the bhindi, these air pockets start disappearing, and the color starts becoming brighter.

In addition to these methods, adding a small amount of lemon juice or vinegar towards the end of cooking can balance the pH levels without causing significant color change. However, it is crucial to add these acidic ingredients sparingly to avoid turning the bhindi sour.

Use these tips and techniques to keep your bhindi green while cooking, and have a bright color cooked vegetable to serve to your family. Experts say that beautiful colors on your plate increase your appetite and you end up eating more healthily than otherwise. So, use these tips and keep it green. If you are making paneer, find how to keep paneer soft while cooking here.

Moreover, by maintaining the natural color and nutrients of bhindi, you also enhance its health benefits. Bhindi is rich in dietary fiber, vitamins, and antioxidants, which can contribute to a balanced diet. Therefore, keeping it green and nutritious not only makes it visually appealing but also ensures you are getting the most out of this delicious vegetable.

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