Shorshe Bhindi Chingri | Okra and prawns in Mustard Sauce| Bengali shorshe dharosh chingri
Shorshe Bhindi Chingri (Okra & Prawns in Mustard Sauce) is a delicious Bengali preparation. Okra/bhindi and prawns is cooked in delicious and pungent mustard sauce made with mustard seeds, poppy seeds, green chillies and a little freshly grated coconut.
Servings: 4 people
Equipment
- large thick bottomed pan/ large Kadhai
Ingredients
- 300 grams Bhindi/Okra/Dharosh washed and cut off the head
- 250 grams Prawns/Shrimp/Chingri maach washed and peeled and marinated with some salt and 1/4 tsp turmeric powder.
- 1 large Onion chopped
- 1 tsp Ginger-Garlic paste
- 2-3 green chillies Slit
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Nigella seeds/Kalo jeera
- Salt (as per taste)
- 3-4 tbsp Mustard Oil preferably (you can also use veg oil)
Mustard paste ingredients
- 2 1/2 tsp Mustard seeds
- 1 tbsp Poppy seeds/Posto
- 1 1/2 tbsp Fresh grated coconut
- 1 1/2 tbsp Yogurt
- 2 Green chillies
- Pinch of salt
Instructions
Make mustard paste
- Soak the mustard seeds and the poppy seeds in 2 tbsp of warm water for 10 minutes.
- Now add all the ingredients listed under mustard paste along with the water and ground into a fine paste.
Make the gravy
- Heat mustard oil in a large pan on medium high heat. When hot add the marinated and saute for 1-2 minutes or until the prawns are no longer raw.
- Take it out with a slotted spoon and keep it aside.
- In the same oil add the kalo jeera/nigella seeds and saute for few seconds
- Now add the sliced onions and saute for 2-3 minutes or until soft and translucent.
- Next add the ginger garlic paste and saute until the raw smell disappears.
- Toss in the okra/bhindi and fry along with the onions on medium heat, stirring constantly.Saute for 10 minutes until the okra is 80 percent done.
- Pour in the mustard paste along with 1/4th cup of water the chilli powder, turmeric powder and salt and mix it well.
- Cook for 1 minute.
- Next add the prawns and along with the green chillies and cover and cook for 3-4 minutes on medium heat. you will see it releasing oil from the sides.
- Take it off the heat.
- Serve it hot with Rice .
