Dhonepata Shorshe Bhindi is a delightful Bangladeshi dish that combines the earthy flavors of okra with the pungency of mustard and the freshness of cilantro. Okra, known as ‘bhindi’, is cooked until tender and then mashed with a rich mustard paste, giving it a unique spicy and tangy flavor profile. The addition of cilantro, or ‘dhonepata’, adds a refreshing herbal note that perfectly balances the dish. Loved for its simplicity and wholesome taste, this dish is often enjoyed with steamed rice. It’s a wonderful vegan option that showcases the use of mustard, a staple in Bangladeshi cuisine, and is cherished for its distinctive and robust flavors.
Dhonepata Shorshe Bhindi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Okra – 300 Grams
- Mustard Seeds – 2 Tbsp
- Cilantro – 1 Cups
- Onion – 1 Piece
- Garlic – 4 Cloves
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 3 Tbsp
- Water – 1 Cups
Nutrition
Per Serving
120 Kcal
Calories
10 Grams
Total Fat
1 Grams
Saturated Fat
400 Mg
Sodium
4 Grams
Dietary Fiber
2 Grams
Sugars
3 Grams
Protein
Directions
Step 1
Wash and chop the okra into small pieces.
Step 2
Grind mustard seeds with some water to make a smooth paste.
Step 3
Heat mustard oil in a pan and sauté chopped onions and garlic until golden.
Step 4
Add chopped okra and cook until soft.
Step 5
Stir in turmeric powder and salt.
Step 6
Mix in mustard paste and green chilies, cooking for another 5 minutes.
Step 7
Stir in chopped cilantro and mash the mixture thoroughly before serving.
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