Bhendir Sorsori from Assam – Okra in Mustard Paste
Bhendir Sorsori gives a unique twist to the regular Bhindhi bringing in flavors from Assam. Adding mustard paste to this subzi gives its unique flavor and is very simple to make.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: dinner, Lunch Recipes, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 4 people
Calories: 122kcal
- 4 cups Okra / Bhendi / Ladies finger chopped into 1 inch piece
- 1 teaspoon Panch phoron mix equal quantities of mustard seeds, fenugreek seeds, fennel seeds, kalonji and cumin seeds
- 1 Red chili
- 1 Bay leaf
- ½ teaspoon Turmeric powder
- 2 Green chilies Slit lengthwise
- 3 teaspoon Mustard seeds soaked in warm water
- 1 teaspoon Ginger finely grated
- 2 tablespoon Oil
- to taste Salt
To make the mustard paste – Soak the mustard seeds in warm water for about 15 minutes and then grind into a paste. Dissolve this paste in about a cup of water and keep it aside. Also add the grated ginger to the mustard paste and mix well.
Wash and then chop the okras into 1 inch pieces.
In a sauté pan, heat the oil. Add the bay leaf, red chili and the panch phoron. When the seeds splutter, add the chopped okras, turmeric powder, green chilies and salt.
Cover the pan and let the okra cook until they are soft and the sliminess has disappeared.
Add the prepared mustard paste and mix well. Cook on low flame, stirring frequently until the gravy thickens (this takes about 10 minutes). Once the gravy thickens you would notice the mustard paste coats the entire okra.
Serve the Bhendir Sorsori hot with rice and roti and some dal!
Calories: 122kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 83mg | Potassium: 366mg | Fiber: 5g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 42mg | Calcium: 92mg | Iron: 1mg