I love vendakkai and my younger kiddo eats it raw and it happens to be a vegetable that is often made at my household. It is called as Bhindi in Hindi and okra/ladies finger in English. Many avoid cooking it as they become sticky and gooey on cooking and avoid it just for this very reason. As this stir fry remains dry even after a long time after cooking, it is very apt to pack for kids/office lunch box. How to prevent or cook vendakkai without it turning into a slimy, sticky and gooey mass?
There are many tips that have already been shared by many on this topic. Some add, water that has been used to rinse rice to avoid sticking and some add little curd/yogurt to the okra and some microwave the chopped okra before cooking to avoid them sticking together but you can cook vendakkai/okra properly on stove top itself without it turning into a sticky mass.
1. You can chop the vendakkai/okra the day before and store it in an airtight container to prevent them for sticking together while cooking the next day.
2. Never ever close the pan with a lid while cooking okra.
3. Add salt only after the vendakkai is half cooked, else the salt will bring out the water from the okra and they will stick together.