1) Always pat dry the Bhindi after washing and before chopping it to make sabzi. If you chop it directly after washing it, it will turn out to be slimy. I mostly try to wash it a day before cooking. After washing, I just spread it on a kitchen towel and let it dry overnight. Then wipe each bhindi with a kitchen towel and cut it. If you are pressed with time, you can wash the bhindi and wipe it clean using a kitchen towel before chopping. 2) Frying the bhindi in oil before adding it to the masala also reduces the slimy texture. 3) Use a sharp knife to chop the bhindi. When chopped with a blunt knife, it will become more sticky. 4) Bhindi needs more oil to cook. Do not skimp on oil while cooking it. 5) Adding a souring agent like dry mango powder or lime juice while cooking bhindi also helps to reduce the sliminess.