Sharsho wale bhindi/ bhindi with mustard sauce / bangali style.

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Hello everyone, hope you all are well during this lockdown period. It's a very difficult time for some people and normal for some. But there is a plus point that I have noticed that new chef's are coming forward. They got a golden chance to spend their precious time with their families. And they are showing their love by cooking for their loved ones.

Today I am sharing the bangali style recipe of sharsho wale bhindi. Which was accidentally created by me. I was cooking fish and masala bhindi fry  together like each and every housewives does. And the mustard paste was for the fish, but what happened I don't know I poured the mustard paste in fried bhindi. That's how my sharsho bhindi was created. And believe me it was delicious.


:Ingredients:
  • Medium size bhindi or lady finger - 500 gems.
  • Yellow mustard paste - 3 tbsp.
  • 1 large tomato - chopped.
  • 1 inch ginger - Finley chopped.
  • 1 green chilli - finely chopped.
  • Salt to taste.
  •  Coriender powder - 1/2 tbsp.
  • Turmeric powder- 1/2 tsp.
  • Red chilli powder according to taste.
  • Garam masala powder - 1/3 tsp. 
  • Fenugreek seeds- a pinch .C
  • seeds - 1/2 tsp.
  • Mustard oil -  3 tbsp.
:Method:

Wash the lady fingers nicely. Cut the top and the end and make slit in the between as shown in the image.


Heat a pan with 2 tbsp of mustard oil, when the oil is smokey hot turn off the flames, let it cool a bit add a pinch of fenugreek seeds (methi Dana). When the seeds are slightly brown, turn on the flame and then add 1/2 tsp jeera for temparing. Now add the bhindi or lady fingers and fry them on medium flame, untill brown spots with a pinch of salt. After frying take out the bhindi in a plate and keep it aside. 

Now let's prepare the masala or gravy. Add 1 tbsp of mustard oil when the oil is hot add the chopped  ginger, tomatoes and green chilli and fry them for one minute. After one minute add the spices one by one. Salt to taste, 1/2 tsp turmeric powder, 1/2 tbsp of coriender powder and red chilli powder according to taste your taste. Mix well  and fry the masala for two minute on low flame and cover the pan and let the tomatoes became soft and mushy. After two minutes smash the tomatoes and fry. When the masala releases oil that means the masala is ready. Now it's time add the mustard paste.( Tips: make sure do not fry the mustard paste like the masala, otherwise it will give you a bitter taste.) Ad some water to the masala mix well and now add 3 tbsp of mustard paste with the water in low flame. Add one glass or less water. Add a pinch of sugar and add the fried bhindi. Cover the pan and let it boil for 5 minutes. After 5 minutes uncover the pan and boil for another 5 minutes or until the bhindi is soft. After 5 minutes sprinkle a pinch of garam masala and 1/2 tsp of raw mustard oil on top and mix well and cover. After it cools down the gravy will become thicker, so keep the according to it. Serve it hot with rice or roti whatever you like



: Benifits of lady fingers:

Bhindi or lady fingers or okra is Rich in vitamin A,B vitamin (B1, B2, B6) and vitamin C. And traces of zinc and calcium perfect vegetable to eat during pregnancy. It also contains folic acid and fiber.

Eat healthy and stay healthy 🤗

With love sumana🤗


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