Recipe: To Try At Home Dharosh Shorshe

Recipe: To Try At Home Dharosh Shorshe Delicious, fresh and tasty.

Dharosh Shorshe. Skip to ingredientsOkra quickly stir-fried and coated in a creamy-pungent Bengali mustard-poppy sauce. Shorshe Dharosh is a delicious bengali dish which is made of okra with thick mustard gravy. This dish is sweet and tangy plus it's simple and easy to cook!

Like many other Bengali kitchens, this yellow beauty (yellow mustard) is a must have in my kitchen.

I literally seek to find an excuse of using mustard in both veg.

Serve Shorshe Dharosh hot with rice.

You can cook Dharosh Shorshe using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Dharosh Shorshe

1. You need of Black mustard seeds.

2. Prepare of Sugar.

3. Prepare of Poppy seeds.

4. You need of Salt.

5. You need of Water as required.

6. You need of Green chilli slit.

7. Prepare of Potato wedges.

8. You need of Tomato chopped arge size.

9. You need of Coriander leaves chopped.

10. It’s of Mustard Oil.

11. It’s of Dry red chillies.

12. Prepare of Nigella seeds.

13. You need of Turmeric powder.

14. Prepare of Ladies finger/dharosh/bhindi cut into 1 inch pieces.

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Shorshe Dharosh or Okra in Mustard sauce is a deliciously tasting dish with interesting flavors.

This bengali dish is made of fried okra cooked in mustard sauce to a thick gravy.

Dharosh Shorshe step by step

1. In a bowl, soak mustard, poppy seeds at least for 2 hours. Transfer it to a grinder. Add 2 pieces of green chilli slitted, salt and grind it to a smooth paste with the help of little water. Remove it in a bowl. Keep aside..

2. Heat oil in a kadhai until smoking lightly and pal yellow. Add ladies fingers and saute. Fry in plenty of oil until brown, or its texture will remain slimy. Remove them on a plate or bowl once done. Set aside..

3. Now add extra oil if needed. Temper with dry red chilli, nigella seeds and let them crackle and loose their aroma. Add potato wedges. Saute on medium heat until golden in colour. Add tomato chopped and fry for 3-4 mins..

4. Add the earlier prepared mustard-poppy seeds paste. Mix well. Keep stirring. Add turmeric powder, little sugar. Mix well. Saute for at least 6-7 mins on low-medium heat till the raw smell of the paste goes away..

5. Add a dash of water and mix well so that the bottom of the karai does not burn. Cover and cook on low flame until the potato are done and becomes soft. Now add the fried ladies finger after opening the lid. Fold the masala with the ladies finger gently..

6. Dont let the dharosh get too mushy or it will become slimy. Simmer on low flame for 3-4 mins. Drizzle little raw mustard oil. Sprinkle coriander leaves chopped. Mix well and switch off the flame. Serve hot with plain rice..

This is a simple gravy curry easy to make for your busy days.

Shorshe Dharosh or Okra in Mustard Gravy has been my most desired way of cooking and eating okra.

I have an immense liking for the Mustard Gravy which is infused with the pungent and strong smelling mustard paste cooked in mustard oil flavoured with nigella seeds, Bengal's indispensable whole spice Kalo Jeera.

Shorshe Dharosh is a delicious bengali dish which is made of okra with thick mustard gravy.

This dish is sweet and tangy in taste.