Shorshe Posto Dharosh, also called Shorshe-Posto Bhindi, is a comforting Bengali dish. It’s principally okra or woman’s finger cooked in a paste made out of mustard and poppy seeds – that is the “Shorshe-posto bata” half.
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Debjani’s Note
Yup, one other mustardy dish from Debjanir Rannaghar, and it is one other super-tasty Bengali vegetarian dish. This time, it is only a easy Shorshe-Posto Bhindi or Shorshe Posto Dharosh. It’s acquired a tangy sauce made with mustard and poppy seed paste, plenty of tomatoes, inexperienced chilies, and mustard oil. You can add onion if you need, however you do not have to. I truly used some leftover onion-poppy seed paste for this okra dish. So, that just about covers the stuff you want and what you may swap!
So, why this sudden okra and mustard dish? Well, I simply actually needed to write down about one thing straightforward and comforting. Especially after spending the final month engaged on all these massive lists of “must-cook” recipes just like the 50, 100, or 150 ones. I do know these have to be useful for everybody, and I acquired a bunch of emails about these meal-planning articles, so I used to be blissful to do them. But now, it is time for me to share a recipe for a comfy dish that I simply like to eat. It’s a easy okra recipe! Oh, and simply so , Shorshe Posto Dhyarosh can also be a Bengali vegan dish.
About this dish
Shorshe Posto Dharosh is not the runny “dharosh-er jhal” I grew up with, however somewhat one other pleasant mustard-based dish, equally good. Like many different vegetable recipes, it was a typical characteristic of our Saturday lunches at house. Lunch, not dinner, as a result of dinners normally consisted of Roti. Therefore, a mustard dish was typically loved as a part of a hearty rice lunch. However, I additionally love tangy mustard curries with Roti, corresponding to Bori’r Jhal, Macher Jhal, or Tomato-r Jhal, to call just a few.
A Bengali Vegan Meal Plan
So, as I used to be wanting on the photos for this publish, I spotted this photograph reveals an excellent easy Bengali vegan meal! We’ve acquired rice, Masoor Dal – purple lentil soup, Laal Shak Bhaja – stir-fried purple amaranth, and okra with mustard and poppy seeds. I’ve truly shared the recipes for all the pieces else already, and yow will discover the hyperlinks, however I nonetheless have to share the okra curry recipe to make this publish full!
Alright, what’s subsequent? Let’s get to that recipe!
Instructions
- Making Shorshe-Posto Bata
First, put together each the mustard and poppy seed pastes for the curry. To do that, soak mustard seeds and poppy seeds individually in water for quarter-hour. Then, add two inexperienced chilies to every seed and grind them right into a paste, and maintain them individually. While grinding, add 1 / 4 teaspoon of salt to every paste. Set these pastes apart.
(A observe: I used poppy seed paste that was already blended with chopped onion, however that is non-obligatory. Feel free to skip the onion in case you choose.) - Prep Work
Next, completely wash the okra (Dharosh or bhindi), then take away the stem and tip. Cut every okra into items which are 1 to 1.5 inches lengthy. Wash them once more, then marinate them with 1 / 4 teaspoon every of salt and turmeric powder earlier than cooking. Roughly minimize the tomatoes.
- Cooking
Now, warmth 4 tablespoons of mustard oil in a pan.
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Add the marinated okra and shallow fry it for 3-4 minutes over low warmth.
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Once calmly fried, add the chopped tomatoes. Stir all the pieces effectively and cook dinner till the tomatoes soften, which ought to take about 3 minutes.
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Add 1 teaspoon of purple chili powder/ ½ teaspoon of salt, and ½ teaspoon of turmeric powder, and stir effectively.
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Now, add the mustard paste and poppy seed paste to the pan and blend all the pieces completely.
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Cook for about 2 minutes, or till you see oil separating on the edges.
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Next, pour in â…“ cup of water and cook dinner on excessive warmth till all of the water has evaporated.
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Once the Shorshe-Posto Bhindi has a semi-thick sauce, add 1 tablespoon of mustard oil and gently combine it in. Turn off the warmth.
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Enjoy your Shorshe Posto Dharosh with steamed rice, a easy dal, and bhaja for a traditional Bengali meal.
Frequently Asked Questions
Yes, okra and ladyfinger are the identical. “Lady’s fingers” is one other title for okra, which can also be referred to as “bhindi” in India and “gumbo” in different areas. In Bengali, we name it Dharosh.
Botanically, bhindi/dharosh/okra is a fruit as a result of it grows from a flower and accommodates seeds. However, when utilized in cooking, it’s thought of a vegetable.
Okra has few energy however many vitamins. It has plenty of Vitamin C and Vitamin Ok. Bhindi helps with digestion, lowers ldl cholesterol, and controls blood sugar.
Recipe Card
Shorshe Posto Dharosh Recipe | Bhindi or Okra cooked with mustard and poppy seed paste
Shorshe Posto Dharosh, also called Shorshe-Posto Bhindi, is a comforting Bengali vegetarian and vegan dish cooked with okra or woman’s finger in a paste made out of mustard and poppy seeds – “Shorshe-posto bata”.
Ingredients
- 250 g Bhindi / Dharosh / Okra
- 2 tomatoes
- 1 onion non-obligatory
- 5 inexperienced chillies
- 3 tablespoon black mustard seed / Kalo Shorshe
- 3 tablespoon poppy seed / posto
- 1 teaspoon salt or to style
- 1 teaspoon purple chili powder
- 1 teaspoon turmeric powder
- 5 tablespoon mustard oil
Instructions
First, put together each the mustard and poppy seed pastes for the dish.
Soak mustard seeds and poppy seeds individually in water for quarter-hour.
Next, add two inexperienced chilies to every sort of soaked seed and grind them into separate pastes: mustard paste and poppy seed paste.
Add ¼ teaspoon of salt to every paste as you make them.
Set the pastes apart.
I used some poppy seed paste I had already made that contained chopped onion, however this isn’t needed. You can miss the onion in case you choose.
Clean the bhindi / okra effectively, then trim off each ends crown and the tip.
Cut every dharosh into items about one to at least one and a half inches lengthy.
Wash them once more, then season with 1 / 4 teaspoon every of salt and turmeric powder earlier than cooking.
Chop the tomatoes coarsely.
Heat 4 tablespoons of mustard oil in a pan.
Add the seasoned dharosh and calmly fry them for 3 to 4 minutes over low warmth.
Once the bhindi is barely fried, add the chopped tomatoes. Stir effectively and cook dinner till the tomatoes turn into comfortable, which ought to take about three minutes.
Then, stir in 1 teaspoon of purple chili powder, ½ teaspoon of salt and ½ teaspoon of turmeric powder.
Next, put the mustard and poppy seed pastes into the pan and blend effectively.
Cook for about 2 minutes, or till oil seems across the edges.
Afterward, pour in â…“ cup of water and cook dinner over excessive warmth till all of the water is gone.
When the Shorshe-Posto Bhindi has a considerably thick sauce, add 1 tablespoon of mustard oil and stir gently.
Turn off the warmth.
Shorshe Posto Dharosh is able to serve!
Notes
Substitution
- Always select contemporary, tender okra for this recipe, as over-ripe okra will not work effectively.
- Regarding the poppy seed paste, I used a pre-made combination with onion. However, I like to recommend making it with out onion for a greater outcome.
- I added two inexperienced chilies to each the mustard paste and the poppy seed paste. You can regulate this quantity based mostly on how spicy or delicate you like your curry.
- For this recipe, I used two massive tomatoes, however you need to use fewer if you need a lighter dish.
- Mustard oil is important for giving this dish its attribute tangy and savory taste.
- If you dislike robust flavors, merely use an unflavored oil. For a lower-calorie possibility, be at liberty to cut back the quantity of oil; two tablespoons will nonetheless work completely effectively.
Tips
Many folks discover mustard paste turns bitter. To keep away from this, soak the mustard seeds earlier than mixing. When utilizing a meals processor or grinder, watch out to not over-blend the seeds. The finest technique is to make use of a conventional grinding stone (shil nora or shil batta). If you continue to discover the mustard taste too robust or bitter, combine the paste with some water after which pressure it, utilizing solely the flavorful water.Serving Suggestion
Enjoy Shorshe Posto Dharosh with plain rice, a fundamental lentil dish, and fried greens 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
Looking for different recipes like this? Try these:
Those must-have lists I discussed above
Have you tried the Shorshe Posto Dharosh recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as effectively. I stay in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and in addition my canine daughters Coffee and Luchi.
