Okra with Mustard and Poppy Seed Paste (Dhersh Shorshe Posto)
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.
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
- Pan
⚠ Contains Allergens
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. 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 .
Step 5: Add Dry Spices and Paste
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. 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. the flame to low-medium, cover the pan, and let it 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 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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