Bhendi Besara

Okra in mustard gravy with tangy dried mango


  • Bhindi / okra, cut onto 1/2" pieces
  • 4 tablespoons oil
  • 1 teaspoon panch phoran
  • 2 green chillies, slit lengthwise
  • 2 tablespoons mustard seeds, soaked
  • 4 green chillies, chopped
  • 4 cloves Garlic
  • 1/2 onion, sliced
  • 1 Tomato, chopped
  • potato, cubed
  • 1 small piece of dried mango or Ambula


  1. Grind mustards seeds, garlic cloves and green chillies with a cup of water to fine paste. Keep aside.
  2. Heat oil. Fry okra and potatoes separately. Keep aside.
  3. Heat oil. Fry panch phoran, onion and green chilies till onions are soft. Add tomatoes and salt and cook till mushy.
  4. Add okra and potatoes. Stir. Add mustard paste. Mix well. Cook covered for 3-4 minutes.
  5. Adjust consistency with cup of water water. Add piece of dry mango. Simmer for 3-4 minutes.
  6. Garnish with coriander leaves and serve Bhendi Besara hot with rice.

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