Shorshe Dharosh

Okra cooked in mustard sauce


  • 250 grams bhendi / okra, halved
  • 1 tablespoon yoghurt
  • 2 tablespoons coconut, grated
  • 2 tablespoons oil
  • 1/4 teaspoon nigella seeds
  • 1/2 tablespoon mustard seed, soaked
  • 1/2 tablespoon poppy seeds, soaked
  • 4 green chillies
  • 1/2 teaspoon turmeric powder
  • Sugar as per taste
  • Salt as per taste


  1. Grind mustard, poppy seeds, coconut, chillies, yogurt, water and salt to smooth paste.
  2. Heat oil. Stir fry okra with salt and turmeric. Cover and cook till okra is slightly cooked. Keep aside.
  3. Heat oil. Splutter nigella seeds, roast mustard paste. Add fried okra, turmeric and salt if required. Cook covered with little water if required.
  4. Adjust taste with salt and sugar.
  5. Serve Shorshe Dharosh hot with rice.

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