Shorshe Dharosh

Okra or lady's finger quickly stir-fried and coated in a creamy-pungent Bengali mustard-poppy sauce. Our favourite bhendi recipe!

  • Cooking time
    30 minutes
  • Calories
    kcal
Recommended by
97.5
%
of
10537
members who rated this recipe on Youtube

For many Bengalis, dharosh (bhendi/okra/lady's finger) isn't their favourite vegetable. But this recipe, where the dharosh is fried and coated in a mildly pungent sauce of ground mustard and poppy seeds, may be one of the best ways to eat dharosh. The 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. This ensures that the bhendi has maximum flavour due to the caramelising of the sugars in the vegetable, and that it retains some texture instead of turning into a slimy, sloppy mess. Serve with dal and plain rice.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
4 servings
  • 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)

Method

  1. 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.
  2. Heat 40 g mustard oil in a pan until smoking lightly and pale yellow.
  3. Add the lady's finger and fry them until they are brown. Remove from the oil and set aside.
  4. Temper the same oil with dried red chillies and kaalo jeere.
  5. 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.
  6. Add turmeric and sugar, and sauté on medium heat until the raw smell of mustard and poppy goes away.
  7. 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.
  8. Finish with 1 tsp raw mustard oil and chopped coriander leaves.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
98.9
%
See all New recipes »
More
summer
recipes
View all »

Bel'er Shorbot

A refreshing summer drink made with Indian bael or wood apple

  • 20 minutes
  • 323
    kcal

Potoler Tel Jhol

A simple, quick, and light curry of pointed gourd, flavoured with mustard oil, nigella seeds, and green chillies.

  • 40 minutes
  • kcal

Mochar Ghonto

Curried banana blossom with flavours of ginger, cumin, ghee, and garam masala.

  • 2 hours
  • 150
    kcal
More
mustard
recipes
View all »

Shorshe-posto diye Katla Machher Jhal

Lightly fried Katla (Catla) or Rui (Rohu) cooked in a sauce rich with flavours of mustard and poppy seeds.

  • 40 mins
  • 234
    kcal

Parshe Machher Jhal Shorshe

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

  • 30 minutes
  • kcal

Bhetki paturi

Four interesting variations on this popular Bengali recipe of Bhetki fish fillets steamed in banana-leaf parcels.

  • 1 hour
  • kcal