Name: Okra with Mustard and Poppy Seed Paste (Dhersh Shorshe Posto)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 People
Cuisine: Indian
Ingredients: 300 grams Okra (Dhersh/Bhindi); 4 tbsp Mustard Oil; 2 Dry Red Chilies; 1/2 tsp Nigella Seeds (Kalonji); 1 tsp (or to taste) Salt; 1 tsp Turmeric Powder; 1 tsp Red Chili Powder; 3-4 Green Chilies (slit); 1 cup Water; 1/2 tsp (optional) Sugar; 1 tsp Raw Mustard Oil (for drizzling); 2 tbsp Mixed Mustard Seeds (brown and yellow); 1 tbsp Poppy Seeds (Posto); 3 Green Chilies; 1/4 tsp Salt

Ready in

30 mins

Cuisine

Indian · Bengali

Prep Time

15 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~200 kcal

Recipe Summary

This is a delicious and easy-to-make vegetarian dish featuring fresh okra cooked in a rich, flavorful paste of mustard seeds, poppy seeds, and green chilies. It's a semi-dry curry that pairs perfectly with hot rice or roti, offering a unique blend of spicy and tangy notes.

Adjust servings

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All Ingredients - Main Ingredients

Okra (Dhersh/Bhindi) 300 grams
Mustard Oil 4 tbsp
Dry Red Chilies 2
Nigella Seeds (Kalonji) 1/2 tsp
Salt 1 tsp (or to taste)
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Green Chilies (slit) 3-4
Water 1 cup
Sugar 1/2 tsp (optional)
Raw Mustard Oil (for drizzling) 1 tsp

All Ingredients - For Mustard-Poppy Seed Paste

Mixed Mustard Seeds (brown and yellow) 2 tbsp
Poppy Seeds (Posto) 1 tbsp
Green Chilies 3
Salt 1/4 tsp

Tools You'll Need

⚠ Contains Allergens

mustard

Step-by-Step Instructions

Step 1: Prepare the Okra

Wash and clean the okra thoroughly. Cut off the top and bottom parts of each okra, then cut the remaining body into 1.5-2 inch pieces. Ensure they are completely dry before cooking.

Step 2: Prepare the Mustard-Poppy Seed Paste

In a grinder, combine the soaked mixed mustard seeds, soaked poppy seeds, 3 green chilies, and 1/4 teaspoon of salt. Grind to a very fine paste with a little water if needed.

Step 3: Temper the Oil

Heat 4 tablespoons of mustard oil in a pan over medium-high heat. Once hot, add 2 dry red chilies and 1/2 teaspoon of nigella seeds. Sauté for about until fragrant.

Step 4: Fry the Okra

Add the cut okra pieces to the pan. Fry on high flame for approximately , stirring occasionally, until the okra is lightly fried and its sliminess is reduced.

Step 5: Add Dry Spices and Paste

Reduce the flame to medium. Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder to the okra. Mix well. Then, add the prepared mustard-poppy seed-green chili paste and 3-4 slit green chilies. Sauté for about on high flame, stirring continuously, until the paste coats the okra and the raw smell of mustard subsides.

Step 6: Simmer the Curry

Pour in 1 cup of water and mix everything. Bring the mixture to a boil. Reduce the flame to low-medium, cover the pan, and let it simmer for until the okra softens and the gravy thickens to a 'maakha maakha' (semi-dry) consistency. Oil should start to float on top.

Step 7: Finish and Serve

Uncover the pan. Add 1/2 teaspoon of sugar (optional) and stir. Drizzle 1 teaspoon of raw mustard oil over the curry. Turn off the gas, cover the pan again, and let it rest for to allow the flavors to meld. Serve hot with rice or roti.

Pro Tips

• Ensure okra is completely dry after washing to prevent sliminess during frying.

• Adjust the amount of green chilies according to your spice preference.

• Frying the okra on high flame initially helps to reduce its sliminess.

Recipe Variations

• Add a pinch of asafoetida (hing) to the tempering for an aromatic twist.

• For a richer gravy, a tablespoon of coconut milk can be added along with water.

• You can add a small piece of raw mango during simmering for a tangy flavor.

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