Bhendir sorsori

Okra/lady’s finger cooked in a mustard sauce


  • 4 cups bhendi / okra, halved
  • 2 tablespoons oil
  • 2 tablespoons thick mustard paste (paste of soaked mustard seeds)
  • 1 teaspoon ginger paste
  • 2 green chillies, slit
  • 1 whole red chilli, halved
  • 1 bay leaf
  • 1/2 teaspoon paas puron
  • 1/4 teaspoon turmeric powder
  • salt to taste


  1. Heat oil. Splutter paas puron, bay leaves and red chillies.
  2. Add bhindi and stir fry. Add turmeric powder and cook for 10 minutes. Stir in between.
  3. Add mustard paste, ginger paste and green chillies. Stir. Cook on low heat for about 5 minutes till gravy thickens.
  4. Remove as bhendi is coated with mustard paste. Serve Bhendir sorsori hot with roti.

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