Assamese Bhendir Sorsori (Okra in Mustard Sauce)
Introduction
Assamese Bhendir Sorsori is a delightful vegetarian dish that brings together the earthy goodness of okra (bhindi) with the sharp, pungent flavors of mustard. Known for its simple yet aromatic preparation, this dish is a favorite side option in Assamese cuisine, especially for okra lovers. The okra is cooked with an aromatic blend of spices and a tangy mustard paste that elevates the flavor profile to a whole new level. Whether you are looking for a comforting addition to a meal or a new way to enjoy okra, Assamese Bhendir Sorsori makes for a flavorful and satisfying choice. Traditionally, it is paired with steamed rice, tawa paratha, and a hearty Garlic Dal for a wholesome and complete meal.
Ingredients
Here’s what you’ll need to make Assamese Bhendir Sorsori:
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams, cut into 1-inch pieces (remove head and tail) |
| Oil | 1 tablespoon |
| Panch Phoran Masala | 1/2 teaspoon |
| Dry Red Chilli | 2 whole |
| Bay leaf (Tej Patta) | 1 leaf |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Green Chillies | 2, slit |
| For Mustard Paste: | |
| Mustard seeds (Rai/Kadugu) | 2 tablespoons (either black or yellow) |
| Water | 4 tablespoons (adjust as needed) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ginger | 1-inch piece, grated |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 3-4
Allergen Information
This recipe contains mustard seeds, which can trigger allergic reactions in some individuals, particularly those with mustard or seed allergies. Always check labels for potential allergens and adjust as needed. Additionally, this dish uses oil and spices, which may need to be modified for those with dietary sensitivities to certain oils or spices.
Dietary Preferences
- Vegetarian: This recipe is 100% vegetarian and is perfect for those following a vegetarian or plant-based diet.
- Gluten-Free: Naturally, this recipe does not contain gluten, making it a safe choice for those with gluten intolerance or celiac disease.
- Vegan-Friendly: By using plant-based oil, this dish can be considered vegan-friendly.
- Low-Calorie: With minimal oil usage and nutrient-dense vegetables, this dish can fit into a light, healthy meal plan.
Instructions
-
Soak Mustard Seeds for Paste
Begin by soaking the mustard seeds (black or yellow) in water for about 15-20 minutes. This softens the seeds and helps them blend smoothly into a fine paste later. -
Prepare Mustard Paste
After soaking the mustard seeds, drain them and place them in a mixer grinder. Add the grated ginger and turmeric powder to the mustard seeds. Grind everything together into a smooth, fine paste. If necessary, add a little water to achieve the right consistency. Set the paste aside. -
Cook the Okra
Heat oil in a deep kadai (wok). Once the oil is hot, add the bay leaf and the panch phoran masala (a blend of five spices: mustard, fennel, cumin, nigella, and fenugreek). Let them crackle for a few seconds, releasing their aromatic flavors. -
Sauté the Okra
Now, add the cut okra (bhindi) to the pan. Sauté the okra, stirring occasionally to ensure even cooking. Continue to fry the okra for about 4-5 minutes until it becomes slightly tender. -
Add Spices and Green Chillies
To the okra, add the slit green chilies, turmeric powder, red chili powder, and salt to taste. Stir the mixture well, ensuring the spices coat the okra evenly. -
Incorporate Mustard Paste
Once the okra is semi-soft and cooked through, add the prepared mustard paste to the pan. Stir everything together, allowing the mustard paste to combine thoroughly with the okra and spices. -
Simmer
Lower the heat and cover the kadai with a lid. Let the mixture cook for an additional 5-6 minutes on low flame, allowing the flavors to meld and the okra to absorb the tangy mustard sauce. -
Serve
Once the dish is ready, remove it from the heat and serve it hot with steamed rice, tawa paratha, and a side of Garlic Dal for a complete meal.
Tips and Variations
- Adjust Mustard Intensity: Mustard has a strong flavor, so adjust the quantity of mustard seeds and ginger according to your preference. If you prefer a milder mustard flavor, reduce the amount of mustard seeds used.
- Tamarind or Lemon: If you like a hint of tanginess, you can add a small amount of tamarind paste or a squeeze of lemon juice towards the end of cooking to enhance the flavor.
- Add More Vegetables: While this dish focuses on okra, feel free to add other vegetables like potatoes, tomatoes, or even eggplant for a more hearty variation.
- Spice Level: Adjust the number of green chilies or red chili powder based on how spicy you prefer the dish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 2g |
| Carbohydrates | 14g |
| Fiber | 4g |
| Fat | 4g |
| Sodium | 200mg |
| Vitamin A | 6% of Daily Value |
| Vitamin C | 20% of Daily Value |
Conclusion
Assamese Bhendir Sorsori is a flavorful and nutritious side dish that brings out the best in okra, complemented by the distinct pungency of mustard. It’s a dish that perfectly balances simplicity and flavor, making it an excellent addition to any meal. Whether paired with traditional tawa paratha and garlic dal or served alongside steamed rice, this dish promises a taste of Assam’s rich culinary heritage with every bite. Ideal for everyday meals, it’s sure to become a favorite in your kitchen too!
