As a kid I was not very fond of Dharosh / Bhindi. But the only way my mom could include dharosh in my ‘yes list’ was, by preparing Shorshe Dharosh. And yes, this dish is my mom’s specialty 🙂 Saturday was usually observed as a vegetarian day in our house and most of the Saturdays we used to end up having dharosh with shorshe. Years passed by, but I carry those Saturdays and the taste of this dish with me always. Now, I don’t have any fixed day of having vegetarian dishes – it’s completely random. But whenever I do, I mostly prepare Shorshe Dharosh with the same excitement with which I used to gulp it in my childhood.
Shorshe Dharosh is typically a traditional Bengali dish and have been shining as a star in every Bengali vegetarian kitchen since ages. It has a very strong smell and a sharp taste. Like many other Bengali kitchens, this yellow beauty (yellow mustard) is a must have in my kitchen. I literally seek to find an excuse of using mustard in both veg and non-veg dishes – once I do that, my face shines like the dazzling mustard 😛 I keep on telling my mind – “you yellow yellow tasty fellow” 😀
So, with this never-ending love of mind for mustard, here I present the utterly tasty Shorshe Dharosh recipe to you all.
- 250 gms okra properly washed and dried
- 3-4 table-spoon yellow mustard seeds
- 6-7 green chillies
- 1 tomato chopped
- 1/2 tea-spoon turmeric powder (haldi)
- 2-3 pinches of fenugreek seeds
- 3-4 table-spoon mustard oil
- salt (according to taste)
- Make a paste of mustard seeds and 2-3 green chillies together.
- Add salt, turmeric powder and little mustard oil in the paste. Stir it properly and let it set for atleast 15 minutes.
- The require quantity of salt and turmeric powder for the curry need to be added at this very stage with the mustard paste. You are not going to add more of them later.
- Cut both the ends of the okras and rest keep them intact. Rub with little turmeric powder.
- Heat mustard oil in a pan and shallow fry the okras in lower flame until they become little soft.
- Take out the okras from the pan and keep aside.
- Heat some more oil in the same pan and add fenugreek seeds and sautè till the seeds turn little brownish.
- Add the chopped tomato and stir until it becomes soft.
- Now, add the okras and mix properly.
- Pour the entire mustard paste and mix well with the okras. Add little water only if your paste doesn’t have enough water in it. If it’s a semi-liquid paste, no need to add more water.
- Cut 3-4 green chillies vertically and add.
- Lower the flame and cover the pan. Cook it for maximum 5-7 minutes or till the okras are fully cooked.
- Your Shorshe Dharosh is ready now.
It always a pleasure to try something authentic. Along with authenticity, this dish definitely got personal touch in it. So, here I am sending love from my kitchen to yours 🙂
Do enjoy this with your family and don’t forget to drop a comment here. Happy eating!