Okra with Mustard and Poppy Seed Paste (Dhersh Shorshe Posto)

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 30 seconds until fragrant.

Step 4: Fry the Okra

Add the cut okra pieces to the pan. Fry on high flame for approximately 3-4 minutes, 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 1 minute 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 5-7 minutes 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 1-2 minutes to allow the flavors to meld. Serve hot with rice or roti.

• 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.

• 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.