Have you ever heard of this recipe !! Bhendir sorsori , a popular traditional dish of Assamese community, which is cooked with mustard paste. You can use black or yellow mustard seeds for this recipe, but I prefer yellow mustard seeds.
Ingredients;
250 grams bhindi ( okra / ladies finger) , choose small in size
2 tablespoons yellow mustard seeds , soak in water for 20 to 30 mins
2 green chilies , depends on how much spicy you want
Salt to taste
Pinch of sugar
Pinch of turmeric
2 tablespoons fresh cream / 2 tablespoons milk
Oil for cooking
Directions:
Wash bhindi / okra and cut both the sides , keep it long.
Rinse and strain mustard seeds that were soaked. Make a smooth paste of mustard seeds with green chilies.
Heat a skillet on high heat, add oil and fry the bhindi with salt and turmeric on medium heat till it becomes tender and keep aside.
In the same skillet, again add oil and add this mixture, salt , turmeric and sugar. Stir it continuously and add little bit of water and again stir it. Fry till the mixture started leaving oil . Now add 1 1/2 cups of water into it and bring it to boil. Once the gravy is thicken, add cream or milk , whatever handy and stir it well . Now add fried bhindi/ okra into it and combine well.
Serve hot with steamed rice or roti .
Bhendi ( pronounce by Assamese) or bhindi / okra whatever you call is one of the vegetarian dish every Indian eat. You will find multiple way of cooking bhindi such as bhindi masala , dahi bhindi, bharwa bhindi , kurkure bhindi , aloo bhindi , etc . Assamese community use mustard seeds paste specially for cooking varieties of fish , but they use to make vegetarian dishes too. One such amazing vegetarian recipe of Assam is Bhendir sorsori with some subtle flavour and rustic aroma. The mustard paste gives a kick to your taste buds with a pungent flavour and aroma which is not only delicious but you will always crave for this recipe.
Today I’m sharing no onion and no garlic recipe of bhendir sorsori in my style. I will post the recipe with onion and garlic too very soon . In this picture I have not mix bhindi with gravy just for presentation, but you should mix it while cooking or you can present it like this and mix it well on time of serving.
Today I’m sharing no onion and no garlic recipe of bhendir sorsori in my style. I will post the recipe with onion and garlic too very soon . In this picture I have not mix bhindi with gravy just for presentation, but you should mix it while cooking or you can present it like this and mix it well on time of serving.
Ingredients;
250 grams bhindi ( okra / ladies finger) , choose small in size
2 tablespoons yellow mustard seeds , soak in water for 20 to 30 mins
2 green chilies , depends on how much spicy you want
Salt to taste
Pinch of sugar
Pinch of turmeric
2 tablespoons fresh cream / 2 tablespoons milk
Oil for cooking
Directions:
Wash bhindi / okra and cut both the sides , keep it long.
Rinse and strain mustard seeds that were soaked. Make a smooth paste of mustard seeds with green chilies.
Heat a skillet on high heat, add oil and fry the bhindi with salt and turmeric on medium heat till it becomes tender and keep aside.
In the same skillet, again add oil and add this mixture, salt , turmeric and sugar. Stir it continuously and add little bit of water and again stir it. Fry till the mixture started leaving oil . Now add 1 1/2 cups of water into it and bring it to boil. Once the gravy is thicken, add cream or milk , whatever handy and stir it well . Now add fried bhindi/ okra into it and combine well.
Serve hot with steamed rice or roti .