Tuesday, October 20, 2009

Shorshe Dharosh / Okra with Mustard sauce

Dharosh / Okra - 30 small, both ends trimmed
Yellow Mustard seeds~ 3 tbsp
Poppy Seeds / KhusKhus / Posto ~ 1 tbsp
Green Chilies ~ 3
Salt ~ a pinch
Soak all the above for 30 minutes and make a paste of it.

Nigella seeds/Kalo Jeera ~ 1/2 tsp
Green Chilies ~ 3 chilies slit lengthwise

For the gravy/sauce:
Mustard Paste ~ 2 heaped tbsp of the prepared paste
Yogurt ~ 1 tbsp - mix with mustard paste and leave the two for 10 minutes
Peanut Oil
Mustard Oil (optional)

Heat Oil in a Kadhai /Frying Pan. Temper with Kalo Jeera and Green Chili.

When the spices start sputtering add the washed and dried okra. Sauté the okra for 4-5 minutes with a pinch of turmeric. Do not deep fry them, they should be tender and half cooked. You will know because they will glisten and have turned soft by this time.
Mix the mustard paste with yogurt and add the mixture to the okra.
Add salt and sugar. Mix well, add a dash of mustard oil and cover and cook. Stir intermittently till the okra is done.

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