Shorshe Posto Dharosh Recipe | Bhindi or Okra cooked with mustard and poppy seed paste
Shorshe Posto Dharosh, also known as Shorshe-Posto Bhindi, is a comforting Bengali vegetarian and vegan dish cooked with okra or lady's finger in a paste made from mustard and poppy seeds - "Shorshe-posto bata".
Servings 4 people
Calories 293kcal
Cost Rs 150
Ingredients
- 250 g Bhindi / Dharosh / Okra
- 2 tomatoes
- 1 onion optional
- 5 green chillies
- 3 tablespoon black mustard seed / Kalo Shorshe
- 3 tablespoon poppy seed / posto
- 1 teaspoon salt or to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 5 tablespoon mustard oil
Instructions
- First, prepare both the mustard and poppy seed pastes for the dish.
- Soak mustard seeds and poppy seeds separately in water for 15 minutes.
- Next, add two green chilies to each type of soaked seed and grind them into separate pastes: mustard paste and poppy seed paste.
- Add ¼ teaspoon of salt to each paste as you make them.
- Set the pastes aside.
- I used some poppy seed paste I had already made that contained chopped onion, but this is not necessary. You can leave out the onion if you prefer.
- Clean the bhindi / okra well, then trim off both ends crown and the tip.
- Cut each dharosh into pieces about one to one and a half inches long.
- Wash them again, then season with a quarter teaspoon each of salt and turmeric powder before cooking.
- Chop the tomatoes coarsely.
- Heat four tablespoons of mustard oil in a pan.
- Add the seasoned dharosh and lightly fry them for three to four minutes over low heat.
- Once the bhindi is slightly fried, add the chopped tomatoes. Stir well and cook until the tomatoes become soft, which should take about three minutes.
- Then, stir in 1 teaspoon of red chili powder, ½ teaspoon of salt and ½ teaspoon of turmeric powder.
- Next, put the mustard and poppy seed pastes into the pan and mix well.
- Cook for about 2 minutes, or until oil appears around the edges.
- Afterward, pour in ⅓ cup of water and cook over high heat until all the water is gone.
- When the Shorshe-Posto Bhindi has a somewhat thick sauce, add 1 tablespoon of mustard oil and stir gently.
- Turn off the heat.
- Shorshe Posto Dharosh is ready to serve!
Notes
Substitution
- Always choose fresh, tender okra for this recipe, as over-ripe okra won't work well.
- Regarding the poppy seed paste, I used a pre-made mixture with onion. However, I recommend making it without onion for a better result.
- I added two green chilies to both the mustard paste and the poppy seed paste. You can adjust this amount based on how spicy or mild you prefer your curry.
- For this recipe, I used two large tomatoes, but you can use fewer if you want a lighter dish.
- Mustard oil is essential for giving this dish its characteristic tangy and savory flavor.
- If you dislike strong flavors, simply use an unflavored oil. For a lower-calorie option, feel free to reduce the amount of oil; two tablespoons will still work perfectly well.
Tips
Many people find mustard paste turns bitter. To avoid this, soak the mustard seeds before blending. When using a food processor or grinder, be careful not to over-blend the seeds. The best method is to use a traditional grinding stone (shil nora or shil batta). If you still find the mustard flavor too strong or bitter, mix the paste with some water and then strain it, using only the flavorful water.Serving Suggestion
Enjoy Shorshe Posto Dharosh with plain rice, a basic lentil dish, and fried vegetables for a comforting vegetarian Bengali meal.Nutrition
Serving: 243g | Calories: 293kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 788mg | Potassium: 505mg | Fiber: 8g | Sugar: 6g | Iron: 2mg
