Name: How to make Dharosh Shorshe- Okra in mustard/poppy seed paste
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 50 min
Ingredients: 220g okra (cut in 1-1.5 inch pieces); 3 tbsp. + 1 tsp. mustard oil; 1/2 tsp. kala jeera or black cumin; 1 dried red chilli; 1 small tomato (chopped); 1 cup water; 1/2 tsp. red chilli powder; Coriander leaves; Salt (to taste); 1 tbsp. mustard seeds (soaked); 1 tbsp. poppy seeds (soaked); 2 green chillies (or to taste); 1/2 tsp. salt

Dharosh Shorshe is a delicious bengali style okra curry

How to make Dharosh Shorshe- Okra in mustard/poppy seed paste

Author: Nupur Bhattacharya Cuisine:Indian, Bengali Courses:Lunch, Dinner Recipe Keys: Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutessoak time for seeds: 30 minutesTotal time:1 hour 50 minutesServings:3 servings

Description

Dharosh Shorshe is a delicious bengali preparation. Okra or Bhindi are stir fried in mustard oil and then added to a mouthwatering gravy made with mustard and poppy seeds

Ingredients

220g okra (cut in 1-1.5 inch pieces)

3 tbsp. + 1 tsp. mustard oil
1/2 tsp. kala jeera or black cumin
1 dried red chilli

1 small tomato (chopped)
1 cup water
1/2 tsp. red chilli powder

Coriander leaves
Salt (to taste)

Make a paste of

1 tbsp. mustard seeds (soaked)

1 tbsp. poppy seeds (soaked)
2 green chillies (or to taste)
1/2 tsp. salt

Instructions

Soak mustard and poppy seeds in water for at least 30 min
Drain off the water
Add the seeds into a grinder jar along with green chillies and salt. Salt is required to get rid of the bitter taste of mustard seeds.

Make a smooth paste with 1-2 tbsp. of water
Set the paste aside
Set a pan on medium heat and add 3 tbsp. mustard oil

Stir fry the okra for 10 min or until they turn dark greenish/brown and soft
Take the okra out into another bowl
To the same oil add kala jeera and dried red chilli

Stir fry for ~20 sec
Add turmeric powder and salt (to taste). Remember salt is also added in the mustard poppy seeda paste!
Add tomatoes and stir the tomatoes till they soften (~2 min)

Add the mustard/poppy seed paste. Rinse out the grinder jar with 1-2 tbsp. of water
Stir the gravy until it reduces to a thick paste (~5 min)
Add 1 cup of water (or less if you like a thicker gravy) along with red chilli powder

Place a lid on and let the gravy simmer for 5 min on low heat
Add the stir fried okra
Simmer till the gravy reduces to the consistency that you like

Garnish with corainder leaves and 1 tsp. of mustard oil

Video

Notes

This curry tastes good with white rice or dal and rice

Keywords:dharosh shorshe, shorshe dharosh, bhindi shorshe, shorshe bhindi, okra curry in mustard sauce, bhindi in mustard paste, bengali style okra curry, bengali style bhindi fry, sarson bhindi, bhindi sarson, bengali niramish dharosh shorshe, dharosh bengali recipes, dharosh mustard bengali recipe, okra mustard curry, no onion no garlic ladys finger, ladysfinger bengali recipe, bengali vegetarian recipes