Assamese Bhendir Sorsori Recipe (Okra in Mustard Sauce)
Discover the authentic flavors of Assam with this delightful Assamese Bhendir Sorsori recipe, featuring tender okra (bhindi) cooked in a tangy, flavorful mustard sauce. This vegetarian side dish is perfect for pairing with tawa paratha, steamed rice, and garlic dal, delivering a true taste of Assamese cuisine.
Ingredients for Assamese Bhendir Sorsori (Okra in Mustard Sauce)
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams (cut into 1-inch pieces, remove head and tail) |
| Sunflower Oil | 1 tablespoon |
| Panch Phoran Masala | 1/2 teaspoon |
| Dry Red Chilies | 2 pieces |
| Bay Leaf (Tej Patta) | 1 leaf |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Green Chilies | 2 (slit) |
| Mustard Seeds (black or yellow) | 2 tablespoons |
| Water | 4 tablespoons (adjust as needed) |
| Fresh Ginger | 1-inch piece (grated) |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Assamese
Course: Side Dish
Diet: Vegetarian
Instructions for Assamese Bhendir Sorsori (Okra in Mustard Sauce)
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Soak Mustard Seeds: Begin by soaking the mustard seeds in water for 15-20 minutes before you start cooking. This will soften the mustard, making it easier to grind into a smooth paste.
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Grind the Mustard Paste: Once the mustard seeds have soaked, transfer them to a mixer grinder. Add grated ginger and turmeric powder to the soaked mustard seeds. Grind everything together to form a smooth, fine paste. Set the paste aside for later use.
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Heat Oil and Temper Spices: In a kadai or deep pan, heat 1 tablespoon of sunflower oil over medium heat. Once the oil is hot, add the bay leaf and panch phoran masala (a traditional spice blend of fenugreek, mustard seeds, cumin, nigella seeds, and fennel seeds). Allow the spices to crackle and release their aroma.
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Cook the Okra: Add the prepared okra (bhindi) to the kadai and stir fry for 4-5 minutes. The okra should start to soften and become slightly golden.
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Season the Okra: Add the slit green chilies, turmeric powder, red chili powder, and salt to taste. Stir everything together, ensuring that the spices coat the okra evenly. Continue cooking until the okra is semi-soft and tender, approximately 8-10 minutes.
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Add the Mustard Paste: Once the okra is cooked, add the prepared mustard paste to the pan. Stir to combine the paste thoroughly with the okra. You should see the mustard sauce beginning to coat the okra.
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Simmer the Dish: Add 4 tablespoons of water (adjust to your desired consistency) and cover the pan with a lid. Reduce the heat to low and let the dish simmer for another 5-6 minutes, allowing the flavors to meld together. The mustard sauce should thicken slightly, creating a smooth, flavorful coating for the okra.
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Serve: Once cooked, remove the pan from the heat. Serve the Assamese Bhendir Sorsori (Okra in Mustard Sauce) hot with tawa paratha, steamed rice, and a side of garlic dal for a complete Assamese meal.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Fat | 12 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 200 mg |
| Cholesterol | 0 mg |
Cooking Tips and Variations:
- Spice Level: The heat level of this dish can be adjusted according to your preference. If you like it spicier, add more green chilies or increase the red chili powder.
- Mustard Variety: You can use either black or yellow mustard seeds for the paste. Black mustard seeds will give a more robust flavor, while yellow mustard seeds lend a milder, slightly sweeter taste.
- Alternate Oil Options: If you prefer a different flavor profile, you can use mustard oil instead of sunflower oil. Mustard oil is a staple in Assamese cuisine and will enhance the dish’s authentic taste.
- Serving Suggestions: Assamese Bhendir Sorsori pairs wonderfully with traditional Assamese accompaniments like rice and dal. You can also serve it with roti, paratha, or even as part of a larger spread of Indian vegetarian dishes.
Conclusion
Assamese Bhendir Sorsori is a wonderfully fragrant and flavorful dish that celebrates the use of mustard in Assamese cuisine. The combination of tender okra, aromatic spices, and tangy mustard creates a dish that’s both comforting and satisfying. Serve it with rice, dal, and flatbreads for an authentic Assamese meal that’s sure to impress! Whether you’re a seasoned cook or a beginner, this recipe is simple to prepare and packed with flavor. Enjoy!
