Bhendir Sorsori
Tender okra cooked in a pungent mustard paste with a hint of poppy seeds, finished with a crackling tempering of nigella seeds. This Bengali classic is bursting with sharp, nutty flavors and comes together quickly in one pan.
For 4 servings
- prep · ~20 min
Soak mustard and poppy seeds.
Soak yellow mustard seeds and poppy seeds in 2 tablespoons of warm water for 20 minutes.
TIPWarm water softens the seeds faster, yielding a smoother paste. - mix · ~3 min
Grind the mustard-poppy paste.
Drain soaked seeds and transfer to a mixer grinder. Add 1 green chili and 2 tablespoons fresh water. Grind to a smooth, fine paste. Scrape down the sides and set aside.
TIPAdd water gradually to avoid a watery paste. The paste should be thick and smooth. - fry · ~6 min
Fry the okra until lightly browned.
1.Heat 2 tablespoons mustard oil in a wok until it smokes lightly, then cool slightly.2.Add okra pieces and shallow fry on medium-high heat for 5-6 minutes, stirring gently, until lightly browned.3.Remove okra with a slotted spoon and set aside on a plate.TIPDon't over-stir okra or it will break. Light browning adds flavor and reduces sliminess. - temper · ~2 min
Make the tempering.
1.In the same wok, heat the remaining 1 tablespoon mustard oil until smoking, then cool.2.Add nigella seeds and let them crackle for 10 seconds.3.Add broken dried red chili and slit green chili, sauté for 20 seconds until fragrant.TIPHeating mustard oil to its smoking point and then cooling reduces its raw pungency and makes it milder. - saute · ~4 min
Sauté the mustard paste.
1.Lower the heat to low and add the mustard-poppy seed paste.2.Stir continuously for 3-4 minutes, cooking until the raw smell disappears and oil starts to separate from the paste.TIPCooking on low heat is crucial to prevent the mustard from turning bitter. Watch for the oil separating at the edges. - simmer · ~3 min
Simmer with yogurt and spices.
1.Turn off the heat for 30 seconds to cool the pan, then whisk in the yogurt quickly.2.Turn heat to low, add turmeric powder, red chili powder, salt, and sugar.3.Stir everything together and cook for 2 minutes until the sauce thickens slightly.TIPTaking the pan off heat prevents yogurt from curdling when added to the hot mustard paste. - mix · ~5 min
Fold in the fried okra.
Gently fold the fried okra into the mustard-yogurt sauce. Cook on low heat for 4-5 minutes, stirring occasionally, until okra is well coated and heated through.
TIPHandle okra gently at this stage to keep the pieces intact. The dish is ready when oil glistens on top. - serve · ~2 min
Rest briefly and serve hot.
Let the curry rest off heat for 2 minutes. Serve hot with steamed rice or bajra roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat okra completely dry before cutting to prevent sliminess during frying.
- 2Grind the mustard-poppy paste to a smooth, thick consistency for best texture.
- 3Heat mustard oil until it smokes lightly, then cool slightly to mellow its pungency.
- 4Cook the mustard paste on low heat until oil separates to avoid bitterness.
- 5Remove the pan from heat before adding yogurt to prevent curdling.
- 6Fold okra gently into the sauce to keep the pieces intact.
- 7Let the dish rest for 2 minutes before serving to allow flavors to meld.
Adapt it for your goals.
Vegan
Replace yogurt with 3 tablespoons of thick coconut milk or cashew cream for a dairy-free version that keeps the sauce creamy and rich.
low oilLow-oil
Skip frying the okra; instead, steam or microwave the okra pieces for 3 minutes until just tender, then add directly to the sauce. Reduce total oil to 1 tablespoon.
extra nuttyExtra-nutty
Add 1 tablespoon of roasted white sesame seeds to the mustard-poppy paste for a deeper, toasty flavor that complements the nigella seed tempering.
mildMild
Reduce green chilies to just one (omit the slit chili in tempering) and swap the dried red chili for a mild Kashmiri chili for less heat without losing color.
stir fry styleStir-fry style
After frying the okra, skip the yogurt and simmer steps; instead, toss the okra with the cooked mustard paste and a squeeze of lemon juice for a dry sabzi.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is packed with soluble fiber that supports healthy digestion and helps maintain stable blood sugar levels.
Anti-inflammatory Spices
Mustard seeds, turmeric, and nigella seeds provide natural anti-inflammatory compounds like curcumin and thymoquinone.
Good Source of Vitamin C
Green chilies and fresh okra contribute vitamin C, which supports immunity and collagen production.
Heart-Healthy Fats
Mustard oil contains a good balance of monounsaturated and polyunsaturated fats, beneficial for heart health.
Frequently asked questions
Sliminess happens when cut okra is exposed to moisture. Make sure okra is patted bone-dry before frying, and avoid overcrowding the pan.
