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Indian · Side
Sorshe Bata Bhindi Okra in Mustard-Poppy Sauce
Bengali-style okra, seared hard in mustard oil so it stays clean rather than slimy, then simmered in a pounded paste of soaked mustard and poppy seeds with dried chile, sugar and turmeric for a sweet-hot, pungent sauce.
- YieldServes 6 as a side
- Hands-on25 min
- Total58 min
- Difficulty
Ingredients
- 2 tbspblack or yellow mustard seeds
- 1 tbspwhite poppy seeds
- 454 gfresh okra, rinsed and dried completely
- 2dried red Thai or cayenne chiles, stems removed
- 2 tbspmustard oil or canola oil
- ¼ tspground turmeric
- 1½ tspcoarse kosher or sea salt
- 1 tspwhite granulated sugar
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