Bhendir sorsori

by Sunita on April 29, 2009

In the midst of swine flu threats, the sun is still shining and nature is adding it’s colour all around…

and life goes on…

And that includes cooking too. Mustard, both in the seed and oil form is a major part of Assamese cuisine. Apart it being the primary cooking oil, It is used in the simple aloo pitika (mashed potatoes)  to pickles, to the fish dishes cooked in mustard seed paste, it’s presence is almost always felt. Mustard oil is used to dress up the raw tomato and cucumber salad too. Nowadays, of course, other oils like sunflower and vegetable oils have also made their way in to the Assamese kitchen.

Mustard seed paste is also added to various vegetable dishes which we call sorsori…I’m sure my Bengali friends will find the following recipe for bhendir sorsori (okra/lady’s finger cooked in a mustard sauce) very familiar…after all, Assamese and Bengali cuisines are very similar, though the former is a bit more toned down in some cases.

What’s needed-

4C of halved bhendi(okra/lady’s finger)…wash them before cutting to avoid sliminess)

2tblsp of sunflower/ vegetable oil
1/2 tsp paas puron
1 whole red chilli, halved
1 bay leaf
salt to taste
1/4 tsp turmeric powder
2 green chillies. slit half way up from the bottom

For the paste-
2 tblsp of thick mustard paste ( I used dark mustard seeds. Soak mustard seeds in water and grind to a thick paste with a little water), diluted with 1 C of water
1 tsp ginger paste
a pinch of turmeric powder

How to-

  1. Heat the oil and add the bay leaf, paas puron and red chilli halves.
  2. When the seeds sizzle, add the bhendi along with salt and 1/4 tsp turmeric powder. Stir well, cover and cook over low heat for about10 minutes. Stir frequently in between. The sliminess should have disappeared  by now.
  3. In a bowl, mix together the mustard, ginger paste, pinch of turmeric, and green chillies. Tip this mixture into the bhendi and stir well. Cook over low heat, stirring constantly for about 5-6 minutes or till the gravy thickens and the bhendi is well coated in the mustard paste.
  4. Remove from heat and serve hot.

We had a lovely lunch last weekend and had the bhendi with plain rice, red lentils, mixed vegetables and some mint chutney. After the meal, do not be surprised if you need a good nap ;-)

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{ 36 comments… read them below or add one }

1 prathibha April 30, 2009 at 4:21 am

Looking like a restaurant style one…picture perfect….looking yummy too

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2 Parita April 30, 2009 at 5:05 am

Wow lovely dish, recently my roomie made potate curry using mustard paste :) the pictures look awesome

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3 snookydoodle April 30, 2009 at 6:16 am

fantastic photos. the recipe looks really good :)

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4 sra April 30, 2009 at 7:50 am

Love these mustardy dishes, but bhendi with mustard is new to me. The plant/flower in the second pic is very nice, and so are the sepia pix

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5 Happy Cook April 30, 2009 at 7:55 am

Beautiful pics sinuta.
I was never a fan of okra, but made like this i think i will love it.
You guys are neighbours so there must be similarities in cooking :-)

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6 Shreya April 30, 2009 at 11:07 am

Hi Sunita, being an okra fan I must try this. I hope my daughter will like her favorite vegetable with mustard sauce in it. The recipe is so simple, your pics are so beautiful:-)

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7 Malar April 30, 2009 at 11:26 am

Hi Sunita,

do you have a e-mail ID where I can contact you? Thanks!

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8 Sunita April 30, 2009 at 11:51 am
9 sandeepa April 30, 2009 at 12:40 pm

Yeah Sunita Shorse Dharosh is a similar dish. I have it on my blog too, only diff we use mustard oil .

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10 Madhumathi April 30, 2009 at 1:07 pm

This is an interesting bhindi recipe.And the pictures are excellent!

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11 Asha April 30, 2009 at 2:08 pm

So sorry I am late girl, been very very busy and running everywhere to catch up with everybody. I wll be taking a break after next week, need to out of state for a while leaving the kids behind for the first time. So preparing furiously!:D

Lovely post, colorful. I am allergic so Spring is not so great for me, but love it when it rains and pollens are down. Kids are enjoying I see!

Bhindi looks so yummy.

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12 Poornima April 30, 2009 at 4:33 pm

Great dish, looks delicious…lovely pics.

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13 Ivy April 30, 2009 at 6:04 pm

It’s too early for okra here in Greece but can’t wait for summer to get some. It’s the first time I’ve seen this recipe and it sounds delicious.

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14 pavithra May 1, 2009 at 1:07 am

lovely pictures… No words to say more that that… mouthwatering.

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15 Hélène May 1, 2009 at 2:51 am

Beautiful post and lovely pictures.

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16 Lakshmi May 1, 2009 at 4:55 pm

Bhindi curry looks perfectly cooked. Beautiful pictures… as always!
will try Bhindi curry this way next time I buy some.

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17 Lakshmi May 1, 2009 at 4:56 pm

Though…grinding the mustard (dry or soaked) is tough with the mixer (cum blender) here. What do you use to grind the mustard seeds?

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18 Sunita May 1, 2009 at 9:46 pm

I use my Sumeet mixer grinder

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19 Dolon May 2, 2009 at 10:17 am

Hi .
I follow your website for quite a long time . The recipes are so good & delicious . I love them all .
Yes I also make sorse bhindi & also with Patol .
Yours is looking great & yummy .

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20 A&N May 3, 2009 at 3:35 pm

I LOVE THIS. Making it as soon as I get Bhindi!

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21 shyam May 15, 2009 at 11:14 am

Oooh… I had this for the first time ever at a really nice Bengali restaurant in Madras (cant remember the name now) and LURRRRRRVED it! Now I have a recipe, yay!

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22 Ni June 6, 2009 at 6:02 am

just came to thank you . I have made this twice already is am making it again today. It is so easy and tastes great. :)

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23 Lakshmi June 8, 2009 at 1:00 pm

Hi Sunita, I made this yesterday and it came out very tasty. And it looked exactly like your pics too. Thx a ton for the recipe.
As I said before, I cannot grind well with the blender I have here. So I ground the mustard seeds in a mortar-pestle and then made a paste of it.
This dish was so simple to make and quick one too.
Thats what is so unique of Sunita’s dishes – the simplicity – no onions or tomatoes in this dish, adding chillies in the end…and yet simply tasty!!

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24 Sunita June 8, 2009 at 5:23 pm

Aww, thanks for those nice words Lakshmi…glad you enjoyed the dish :-)

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25 Joanne June 9, 2009 at 3:12 pm

This is my first visit and what a site! So many wonderful recipes.

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26 Sudeshna June 28, 2009 at 7:24 am

Hi sunita,
Was going through your post, and saw the font. I was in search of this font for quite a long time, but couldn’t find it. It would be great if you can kindly tell me the name of this font that you used for the picture titles.

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27 Sunita June 28, 2009 at 8:25 am

The font is called samarkan.

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28 Sudeshna July 2, 2009 at 4:51 am

Thank you so much for your reply.

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29 Susan July 17, 2009 at 12:43 pm

This looks fabulous, Sunita. I love okra and am always looking for new recipes. Smacking my lips now as I bookmark!

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30 Sunita August 7, 2009 at 5:57 pm

Thank you everyone, for your lovely comments. We do love this dish a lot :-)

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31 Navita August 30, 2009 at 7:31 pm

Love mustard although hub isn’t fond of the pungent smell…can’t help as I am a bengali at heart (born n brought up in Calcutta)….;p…thanks for sharing this okra recipe…will have to make it for my self only though.

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32 Jamie November 4, 2009 at 6:12 pm

Sunita this looks fantastic. I want to live with you. I’ll even risk the swine flu.

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33 Sunita November 4, 2009 at 11:45 pm

Dear Jamie, you’re most welcome to move in any day; just bring that coffee cake along ;-)

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34 Maya December 5, 2009 at 12:42 pm

Hi Sunita:
I grew up eating ladies fingers on a weekly basis. Thanks for this recipe – I am bookmarking this :)

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35 srubabati June 16, 2012 at 7:30 am

Hi Sunita,

I tried this one and it came out very well. My guests really loved it.
Thanks. Now I want to try some moreo f your recipes !

Srubabati

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36 Sunita June 16, 2012 at 7:04 pm

Glad you liked the recipe.

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