Sorse Bhindi
A classic Bengali-style okra dish cooked in a mustard-based gravy, Sorse Bhendi is a simple yet flavorful vegetarian recipe perfect with steamed rice.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Sorse Bhindi | Bengali Style Veg Recipe
Ingredients
- 200 g dhyarosh (lady’s finger; 4-cm long)
- 100 g potatoes (2-cm-thick wedges)
- 15 g tomato (diced)
- 20 g poppy seeds
- 20 g mustard seeds
- 4 pcs green chillies
- 100 g water
- 40 g mustard oil
- ¼ tsp kaalo jeere (nigella seeds)
- 1 pinch turmeric
- 8 g salt
- 10 g sugar
- 6 g coriander leaves (finely chopped)
Instructions
- Soak the mustard and poppy seeds in water for at least 2 hours. Strain and transfer to a grinder jar. Add 2 green chillies, 8 g salt and 100 g water, and grind everything to a smooth paste.
- Heat 40 g mustard oil in a pan until smoking lightly and pale yellow.
- Add the lady’s finger and fry them until they are brown. Remove from the oil and set aside.
- Temper the same oil with dried red chillies and kaalo jeere.
- Add the potatoes and fry on medium heat until they turn golden (about 4 minutes). Add the tomato and fry for another minute before adding the mustard and poppy seed paste.
- Add turmeric and sugar, and sauté on medium heat until the raw smell of mustard and poppy goes away.
- Once the potatoes are cooked, add the fried lady’s finger back to the pan. Cook everything for another 3 minutes or so, but don’t let the lady’s finger get too mushy or it will become slimy.
- Finish with 1 tsp raw mustard oil and chopped coriander leaves.
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