Dharosh/bhindi shorshe—okra in mustard-poppy (posto)—vegetarian Bengali dharosh recipe
Description :
Bengali bhendi or dharosh sorshe recipe: For many Bengalis dharosh or okra isn’t their favourite vegetable. But this recipe of okra fried and coated in a mildly pungent sauce of ground mustard and poppy seeds may be one of the best ways to eat dharosh. The trick is to fry the okra on high heat until it is quite brown and cooking the sauce separately—only adding the fried dharosh in the end. This ensures that the bhendi has maximum flavour due to the caramelising of the sugars in the vegetable, and that it retains some texture instead of turning into a slimy, sloppy mess. Serve with dal and hot plain rice.
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https://bongeats.com/recipe/dharosh-shorshe/
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Rated 4.89
| Date Published | 2019-04-19 04:51:17Z |
| Likes | 6306 |
| Views | 211825 |
| Duration | 0:04:04 |
Salt kokhn add korlen?
Munna i made the same bt it was not good…and you didn't put salt?
Whenever I grind sorse it turns bitter can you tell me how to avoid that.
Nice recepi.
Did u live in the Philippines ever. Coz okra is a term used in Filipino.i live in Manila. Suddenly I saw the word and got stunned. Tasty recipe it is
Just made this dish. Its delicious , thank you ❤️
i always had this doubt please re confirm
black mustard when v use should v strain the paste to get rid of the outer skin in order to prevent acidity
second thing is should v soak the posto and mustard seeds . is it mandatory or not if not
will it make any change in terms of taste.
My mom also made this recipe with slight variation, no aaloo but peyaaj and the amount of tomatoes were a little more.
She used to use shorshe + chaarmogoj Bata instead of shorshe posto….
But am looking forward to making this! Great presentation!
Hmmm…
Wow
Which grinder you are using? I want a small portable grinder for making in small quantities like mustard paste or poppy paste
I made it and it was very tasty.
Pls sabur khichuri recipe ta paya jabe
I am making this today!!
Bhindi me thoda cut krke dekh lena chahiye, bhindi me little worms ho sakte hain.
@BongEats what happened to your cool grinder????
I think the poppy seeds – mustard paste will be a great gravy for squashes which are bland .
Which blender u used ?? Pls name it
This one looks amazing. Never had posto like this. Will absolutely try this one. Thanks for this guys!
Aj i banalam… Sathe tomader pepe shukto.
Blog page not found. Can't find the recipe in the link
Want to try this but can't find poppy seed in China, since the gov have banned the poppy flower I guess the seed are also illegal Crying
wow!!!!
Tried your recipe tonight. I followed your recipe intently and the dish was fingerlicking good. Your recipe is little different from the one we follow at home, and now I love your version even more! Please keep us posted with such nice traditional Bangali recipes. Extra likes for your wonderful videography and editing.
Whenever I cook "shorshe bata" it comes out to be a little bitter in taste. Tell me where am I going wrong. I love shorshe posto bata but I don't know how to cook it.
Hi.mustard seeds r paste ta 5 mins dhore kosale teto hoe jabe na..?
Made it.. its came out very well..
nice recepi…we cook with jheera ,greated peanut ,aloo and serve with phulka roti
Can u make a series of husband's tiffin easy recipes of 7 days plz
When shall I add salt and at which stage?