Dharosh sorshe (Okra in mustard sauce)
The dharosh sorshe or okra in mustard sauce is a vegan recipe combining the deliciousness of tender okras with a spicy, pungent yet sweet tasting sorshe bata in a simple under 30 minute recipe
Equipment
- Shallow cooking pot
Ingredients
- 500 g okra (dharosh/bhindi)
- 3 tbsp brown mustard seeds soaked in water for 30 minutes
- 1 tbsp poppy seeds soaked in water for 30 minutes
- 1 tsp onion/nigella seeds kalo jeere
- 1 dried red chilli
- 1 tsp turmeric powder
- 1 small tomato finely chopped
- 2-3 fresh chilis or to taste
- ¼ cup mustard oil
- salt to taste
For garnishing
- 1 tbsp mustard oil
- 1 fresh chili
Instructions
- Wash the okra and pat dry them with kitchen towels. Cut the crown and bottom narrow parts of each of them and discard. Cut the okras keeping their length to half an inch
- Drain the mustard and poppy seeds. Grind them in a mixer/blender with ¼ cup water along with the chilis, to a fine paste
- Heat the oil in your cooking pot until smoking hot, add in the okra (dharosh) and fry until they get a light brown color on them - keep stirring intermittently
- Drain from the oil and remove in a bowl. In the same oil, add the nigella seeds and dried chili, cook for 30-40 seconds over medium heat and add the tomatoes and turmeric powder. Cook until the tomatoes soften
- Add the mustard-poppy seeds paste, ¼ cup water and salt, mix well. Let this cook for a minute and then add the fried okra. Mix well, but gently and cook until the vegetable is throughly cooked
- When done, turn the flame off and drizzle a tablespoon of mustard oil and add a slit chili, mix well. Serve this yummy dharosh sorshe (okra in mustard sauce) with steamed rice or rotis. Enjoy!
Notes
- If you'd like a gravy like consistency for your dharosh sorshe, increase the amount of water to be added in step 5
- You could also use yellow mustard seeds here
- Tender, young okra works the best in this recipe
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon