Recipe: Appetizing Dharosh Shorshe

Recipe: Appetizing Dharosh Shorshe Delicious, fresh and tasty.

Dharosh Shorshe. Skip to ingredientsOkra quickly stir-fried and coated in a creamy-pungent Bengali mustard-poppy sauce. Our favourite okra recipe!. trick is to fry the okra on high heat until it is quite brown and cooking the sauce separately—only adding the fried dharosh in the end. Shorshe Dharosh is a delicious bengali dish which is made of okra with thick mustard gravy.

It has a very strong smell and a sharp taste.

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.

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

Ingredients of Dharosh Shorshe

1. You need 2 tsp of Black mustard seeds.

2. Prepare to taste of Sugar.

3. Prepare 2 tsp of Poppy seeds.

4. You need to taste of Salt.

5. It’s as required of Water as required.

6. It’s 4 pieces of Green chilli slit.

7. You need 1 cup of Potato wedges.

8. It’s 1 of Tomato chopped arge size.

9. You need handful of Coriander leaves chopped.

10. You need 3 tbsp of Mustard Oil.

11. You need 2 pieces of Dry red chillies.

12. You need 3/4 tsp of Nigella seeds.

13. Prepare 1 tsp of Turmeric powder.

14. It’s 2 cups of Ladies finger/dharosh/bhindi cut into 1 inch pieces.

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.

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.

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..

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.

This is a simple yet tasty recipe and also easy to make.

The pungent flavour of the mustard makes it more good.

Dalgona Coffee; Mango Shake Recipe; Shorshe Dharosh is a delicious bengali dish which is made of okra with thick mustard gravy.

This dish is sweet and tangy in taste.