Shorshe Dharosh
Okra cooked in a pungent mustard gravy.
About this dish
A staple in the humid summers of Bengal, Shorshe Dharosh highlights the region's obsession with mustard. While okra (dharosh) is often slimy if handled poorly, this preparation uses high-heat searing and the preservative qualities of mustard oil to maintain texture. The sharp, sinus-clearing pungency of the mustard paste is the soul of this dish, making it a favorite for quick weekday lunches.
Ingredients
The Vegetable
- 400g tender Okra (Dharosh), ends trimmed and left whole
- 3 tbsp Mustard oil
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
Mustard Paste
- 2 tbsp Yellow mustard seeds
- 1 tbsp Black mustard seeds
- 3 Green chilies
- 1/4 tsp Salt (to prevent bitterness)
- 50ml Water for grinding
The Tempering
- 1/2 tsp Nigella seeds (Kalo jeera)
- 2 Dried red chilies
- 1/2 tsp Turmeric powder
- 1 tsp Sugar
- 100ml Water
Method
- 1
Prepare the mustard paste
Soak mustard seeds in warm water for 15 minutes. Grind them with green chilies and a pinch of salt into a very smooth paste. Using a mix of yellow and black seeds provides the perfect balance of flavor and pungency.
- 2
Sauté the okra
Heat 2 tablespoons of mustard oil until smoking. Add the whole okra and sauté on high heat for 5-6 minutes. This flash-frying seals the exterior and prevents the okra from becoming slimy when the liquid is added.
- 3
Temper the oil
Remove the okra. In the same pan, add another tablespoon of oil and temper with nigella seeds and dried red chilies. The nigella seeds should crackle and release a peppery aroma within 20 seconds.
- 4
Dilute the mustard
Mix the mustard paste with 100ml of water and turmeric powder. Do not add the paste directly to hot oil as mustard can turn bitter if over-fried; diluting it ensures a smooth sauce.
- 5
Combine and simmer
Pour the mustard liquid into the pan. Bring to a gentle boil on medium heat. Add the sautéed okra back into the pan along with salt and sugar.
- 6
Reduce the gravy
Simmer uncovered for 4-5 minutes. The gravy should thicken and coat the okra (gaye-makhha). Avoid overstirring, which can break the okra and release seeds.
- 7
Finish with raw oil
Drizzle a teaspoon of raw mustard oil over the dish just before turning off the heat. This 'kancha tel' finish is a signature Bengali technique to boost the pungent aroma.
Notes & variations
- Always dry the okra completely after washing before cutting to minimize slime.
- Yellow mustard seeds are milder; if you prefer a very sharp kick, increase the ratio of black mustard seeds.
- Do not overcook the mustard sauce; 5-7 minutes of total simmering is plenty.
- If the mustard paste feels gritty, pass the diluted liquid through a sieve before adding to the pan.
Serve with
Best enjoyed with hot steamed Basmati rice and a side of Musur Dal (red lentils).
Cook's note
Add a pinch of salt while grinding mustard seeds to neutralize the enzyme that causes bitterness.