Okra and Shrimp in Mustard / shorshe diye dherosh, chingri
Ingredients:
1. 10 Okra/ dherosh
2. Ch0pped Onion 1 medium
3. Mustard( yellow mustard) Paste/ shorshe bata 1 tbl spoon ( 1 tblspoon mustard+1 teaspoon poppy seed.
4. Turmeric powder less than 1/2 half teaspoon
5. Chili powder half teaspoon
6. Green chilies
7. Salt to taste.
8. Mustard oil and
9. Shrimps 4/5
Procedure:
1.Trim stem ends off okra.
2. In a pan heat oil on medium heat. Fry the shrimps a while. Add chopped onin. Fry until soft and transparent.Add chili powder, turmeric powder with little water and salt.
3. Cook well adding water little by little. Add the Mustard paste (I made the paste with 1 teaspoon of poppy seed or posto) with little water, cook for 1 minute and at this point add the okra.
4. Add water, just enough to have the okra done. Don’t add too much water
5. When the water is drying out add the green chilies.
6. Turn off the stove when oil separates. You may add a dash of mustard oil , if you used regular oil while cooking it.
Notes:
1. Many complains that their mustard paste tastes bitter. For them I’d love to give some tips. 😀 .
a) There are two types of mustard, one is black and the other is yellow. Black mustard is used for ” Foron” or in doing sautee. But for mustard paste, used in recipes like shorshe Ilish, shorshe dherosh and so on alwayz use the yellow one. Black mustard is bitter, on the other hand yellow mustard is not that bitter like the black one.
b) If you use little poppy seed with your mustard paste it would n’t taste bitter at all. So many make the paste of mustard with little poppy seed/ posto and some times with green chilies and salt. 😀
c) Now a dayz we hardly make paste with traditional ” Pata-Puta”/ “Shilnora”. One thing to be remembered with your blender/ grinder you can never make a smooth paste of mustard . So what I do , I grind them into a powder then add water. Cover it with something for a while. While using just drain out the extra water. It helps it not to be bitter too. 😀 ..
d) Every time you add mustard paste in oil make sure you add it with little water, otherwise the direct heat will dry out the mustard and cause bitterness.
2. If you don’t want to cook this completely with mustard oil. You can use regular oil while cooking but don’t forget to add 1 teaspoon of mustard oil/ shorishar tel before you turn off the heat.
3. Don’t cook your okra with lid on. That would ruin the color of okra.
Khadiza's Kitchen 
This is a lovely recipe. I will definitely cook this soon. Also, thanks for the notes. I cooked Shorshe Ilish with the black mustard and it turned out bitter and I couldn’t understand why. Now I know. Thanks so much for the information. It’s very very useful.
🙂
Also, thanks for the tip on how to make the mustard paste. So helpful 🙂
Thank u so muych..:)
All tym fav….:D
I alu bhendi bubujaan ..<3
I alu apuni…….:D unconditionally…..
❤ ❤ ❤ to the infinity…
ami aj k ei recipe ta try korlum apu. its really lovely and different for me.. tastes also good… thank you so much for share …. 🙂
aww..I’m so happy u liked it..alhamdulilah..thanx a lot for letting me know..:)
I tried this recipe, so good!!!! My Mom in law just loved it, Thanks Khadiza ❤
Thank u So much Apa .. 🙂 happy u all liked it .. ❤
Thank u So much Apa .. 🙂 happy u all liked it .. ❤
Thank u So much Apa .. 🙂 happy u all liked it .. ❤
I made this for my Sri Lankan in-laws, they loved it! Thank you!
All praises are due to Allah!!!!!!! 😀 thank u !!!!!!!!!!
assalamu a’laikum wrwb apu, does this recipe equally apply for frozen okra? as they don’t have the crunchy component as fresh one!!! do u have any recipe for okra ‘chocchri’ ?
thanks, jazakiLLAHU khairan
Ruhi