Bhendir Sorsori
Tender okra simmered in a sharp, pungent mustard and poppy seed paste. This classic Bengali dish is a flavor explosion, bringing a unique taste to your table that pairs perfectly with steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the mustard paste: Soak black mustard, yellow mustard, and poppy seeds in warm water for 20 minutes. Drain the water and transfer the seeds to a grinder. Add 2 green chilies, a pinch of salt, and 2-3 tablespoons of water. Grind to a very smooth paste. Set aside.
- 2
Step 2
- a.Fry the okra: Heat 3 tablespoons of mustard oil in a pan or kadai until it's slightly smoking. Add the chopped okra and a pinch of turmeric. Sauté on medium heat for 7-8 minutes until the okra is lightly browned and no longer slimy. Remove from the pan and keep aside.
- 3
Step 3
- a.Cook the mustard gravy: In the same pan, add the remaining 1 tablespoon of mustard oil if needed. Add the kalonji (nigella seeds) and let them splutter for about 20 seconds. Turn the heat to low, add the mustard paste, turmeric powder, and salt. Sauté for just 1 minute, stirring constantly to prevent it from turning bitter. Pour in 1 cup of water and add the sugar. Mix well and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Combine and finish the dish: Add the fried okra and the 2 slit green chilies to the simmering gravy. Mix gently, cover the pan, and cook on low heat for 5-6 minutes, or until the okra is tender and has absorbed the flavors. The gravy should thicken to a coating consistency. If it's too thick, add a splash of warm water. Turn off the heat. Drizzle with a teaspoon of raw mustard oil for that authentic pungent aroma.
- 5
Step 5
- a.Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wash and dry the okra completely before chopping to prevent it from becoming slimy during cooking.
- 2Grinding mustard seeds with a pinch of salt and green chili helps prevent the paste from turning bitter.
- 3Do not overcook the mustard paste; a minute of sautéing on low heat is enough to cook off the raw taste.
- 4Using authentic, pungent mustard oil is key to achieving the traditional Bengali flavor.
- 5You can strain the mustard paste through a fine-mesh sieve to get a smoother gravy if you prefer.
Adapt it for your goals.
High protein
Add cubes of fried paneer (cottage cheese) or firm tofu along with the okra for a protein boost.
quickQuick
Use 2 tablespoons of a good quality Bengali mustard paste (kasundi) instead of grinding your own. Dilute it with water before adding to the pan.
healthyHealthy
Instead of pan-frying, toss the okra with 1 teaspoon of oil and air-fry until tender-crisp before adding it to the gravy.
budget friendlyBudget friendly
Add 1 medium potato, cubed and fried, along with the okra to make the dish heartier and stretch the ingredients further.