Dherosher Jhaal/Bhindi in Mustard paste | How to make Dherosher Jhaal/Bhindi in Mustard paste

By Sharmistha Cheema  |  7th May 2016  |  
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  • Dherosher Jhaal/Bhindi in Mustard paste, How to make Dherosher Jhaal/Bhindi in Mustard paste
Dherosher Jhaal/Bhindi in Mustard pasteby Sharmistha Cheema
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

59

0





About Dherosher Jhaal/Bhindi in Mustard paste Recipe

This is a traditional recipe of people who belong to West Bengal, it is called Ghoti. Their cuisine is different from the people who are from East Bengal. A slightly sweet and pungent dish that goes very well with plain rice.

Dherosher Jhaal/Bhindi in Mustard paste

Ingredients to make Dherosher Jhaal/Bhindi in Mustard paste

  • 500 gms bhindi cut into half inch size
  • 1 tsp Mustard Paste, ground with some green chillies
  • sugar as per taste (we prefer it slightly sweet)
  • salt
  • turmeric
  • red chilli powder
  • 1 tspn panch phoron
  • 1 whole red chilli
  • 1 tspn Aam Kasundi/mango Kasundi
  • mustard oil

How to make Dherosher Jhaal/Bhindi in Mustard paste

  1. Heat mustard oil in a pan, add panch phoron and whole red chilli. Once they start spluttering, add the bhindis and saute.
  2. Then add the dry spices and seasonings. Cover and cook till bhindis are 3/4th done. Then add the mustard paste and mix it gently. Cover and cook for a minute.
  3. In the end, add the aam kasundi and turn off the gas. Drizzle some mustard oil on top.
  4. Serve with steamed rice.

My Tip:

My twist to the dish is the addition of Aam Kasundi sauce which adds to the flavour. Traditionally it's not used.

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