dharosh shorshe/okra in mustard paste

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

Dharosh Shorshe is a delicious bengali style okra curry

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

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


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


  • Make a paste of


  1. Soak mustard and poppy seeds in water for at least 30 min
  2. Drain off the water
  3. 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.
  4. Make a smooth paste with 1-2 tbsp. of water
  5. Set the paste aside
  6. Set a pan on medium heat and add 3 tbsp. mustard oil
  7. Stir fry the okra for 10 min or until they turn dark greenish/brown and soft
  8. Take the okra out into another bowl
  9. To the same oil add kala jeera and dried red chilli
  10. Stir fry for ~20 sec
  11. Add turmeric powder and salt (to taste). Remember salt is also added in the mustard poppy seeda paste!
  12. Add tomatoes and stir the tomatoes till they soften (~2 min)
  13. Add the mustard/poppy seed paste. Rinse out the grinder jar with 1-2 tbsp. of water
  14. Stir the gravy until it reduces to a thick paste (~5 min)
  15. Add 1 cup of water (or less if you like a thicker gravy) along with red chilli powder
  16. Place a lid on and let the gravy simmer for 5 min on low heat
  17. Add the stir fried okra
  18. Simmer till the gravy reduces to the consistency that you like
  19. Garnish with corainder leaves and 1 tsp. of mustard oil


  • This curry tastes good with white rice or dal and rice
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