Bengali Shorshe Dharosh
Bengali Shorshe Dharosh is a delicious Bengali dish. Ready in about 35 minutes and serves 4 — a great addition to your daily meals.
35min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Soak the yellow mustard seeds and poppy seeds in warm water for 15 minutes, then grind them with 1 green chilli and a pinch of salt into a smooth, thick paste.
2
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan until it smokes lightly, then reduce the heat.
3
Add the trimmed okra and sauté on medium heat for 5 to 7 minutes until lightly browned and no longer slimy. Remove from the pan and set aside.
4
Add the remaining 1 tablespoon of mustard oil to the same pan. Add the nigella seeds and remaining slit green chillies, letting them crackle for 30 seconds.
5
Dissolve the turmeric powder and red chilli powder in 2 tablespoons of water, then pour into the pan to cook without burning the spices.
6
Stir in the ground mustard-poppy seed paste and cook gently on low heat for 2 minutes until aromatic. Do not over-cook the paste to prevent bitterness.
7
Pour in 1/2 cup of warm water, add salt to taste, and bring the gravy to a gentle simmer.
8
Add the sautéed okra back into the pan, cover with a lid, and cook on low heat for 5 to 6 minutes until tender and the sauce clings to the okra.
9
Finish with a drizzle of fresh raw mustard oil on top, garnish with coriander leaves, and serve hot with steamed white rice.
Ingredients
300g tender okra (dharosh), washed, thoroughly dried, and ends trimmed
2 tablespoons yellow mustard seeds
1 tablespoon poppy seeds (posto)
3 green chillies, slit lengthways
3 tablespoons mustard oil
1/2 teaspoon nigella seeds (kalonji)
1/2 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chilli powder
Salt to taste
1/2 cup warm water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.