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Shorshe Dharosh

ingredients

    Oil

    ½ tsp kalo jarred(nigella seeds)

    3 green chillies-slit lengthwise

    30 small dharosh-head and tail cut

    3 tbsp sarson(mustard) seeds

    1 tbsp khus khus(poppy seeds)

    3 green chillies

    A pinch of salt

    Soak all the above for 30 minutes and make a paste

    For gravy/sauce

    2heaped tbsp sarson(mustard) –of the prepared paste

    1 tbsp dahi(yogurt)-mix with the mustard paste and leave for 2 minutes

    Peanut oil

    Mustard oil (optional)

    Sugar

    Salt

    Turmeric

preparation method

Heat oil in a kadhai/ frying pan. Temper with jeera and green chilli

When the spices start sputtering add washed and dried okra.

Sauté okra for 44-5 mins with a pinch of turmeric

Do not deep fry them, they should be tender and half cooked. You will know because they will glisten and have turned soft by this time

Mix the mustard paste with yogurt and add the mixture to the okra

Add salt and sugar.

Mix well, add a dash of mustard oil and cover and cook.

Stir intermittently till orka is done

Serving Suggestions

    serve hot
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One Comment on "Shorshe Dharosh"

  1. Sri February 15, 2014 at 4:24 pm -

    It would be very nice of you, if you could please share some more Bengali savoury dishes..!

By: CHEF PRANAV JOSHI

Show: Budget Kitchen

Prep:15 mins Cook: 30 to 45 minutes

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