Shorshe Dharosh (Mustard Okra)
Editorial recipe: Shree Arnaa has not kitchen-tested this recipe. Timings are estimates. The dish image is an AI-generated illustration, not a photograph of a tested result.
Tender bhindi and potatoes with a mild mustard-seed sauce. A Bengali-inspired home curry.
Preparation includes 30 minutes of soaking; total time is an estimate.
Mustard oil: 1.5 tbsp / 22.5 ml
Ingredients
Contains mustard. Check every ingredient and product label for allergens.
How to make it
Soak mustard and poppy seeds in clean water for 30 minutes.
Drain and blend them with half the water to make a smooth paste.
Wash and completely dry bhindi; cut into 3 cm pieces. Dice potato.
Heat mustard oil; lightly pan-fry bhindi, then set it aside.
In the same pan, briefly cook kalonji; add potato and a pinch of turmeric.
Stir in mustard paste and enough water for a thin sauce.
Cover until potato is tender; return bhindi and simmer 5 minutes.
Add salt; serve warm with rice once bhindi is fully cooked.
