Assamese Bhendir sorsori

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Assamese cuisine is quite similar to Bengali cuisine. Both are centered on the main ingredient — rice. Due to the huge availability of fresh vegetables in the hills, they also have a wide variety of vegetarian dishes. However, they are also fish lovers like us. Jalpaiguri, my hometown, being quiet closer to Assam border shares a lot of dishes with Assam cuisine. This sorsori or chochori(as we bongs call it) is one of them.

This bhendir sorsori is basically okra cooked in mustard sauce. This dish uses very little amount of oil keeping the food value of the vegetable intact. It is perfect for a regular healthy meal and yet is great on the palette.

Bhendir Sorsori

Course: Main Course                          

Cuisine: Assamese (Indian)

Preparation time: 10 minutes              

Cook time: 20 minutes 

Servings: 4

Ingredients

  • 500g Bhendi/Bhindi(head and tail removed and cut into equal size)
  • 1 tablespoon of mustard oil
  • 1/2 teaspoon of paanchforon
  • 2 dry red chilies
  • 2-3 bay leaves
  • 2-3 green chilies
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder
  • Salt to taste
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of yellow mustard seeds
  • 1/2 inch of ginger

Directions

  1. Take the mustard oil in a kadai and heat it.
  2. Once, the oil is hot, temper the oil with paanchforon, dry red chilies and bay leaves.
  3. As the whole spices begins to release the aroma, add the bhendi or bhindi to the kadai.
  4. Add turmeric powder, red chili powder, green chilies and salt to the kadai.
  5. Toss everything together in the kadai.
  6. Now, cook the vegetables covered.
  7. Grind the yellow and black mustard seeds along with the ginger and keep aside.(See Notes)
  8. As the bhendi is close to done, add the mustard paste to the kadai.
  9. Toss everything in the kadai along with the mustard paste and coo till all the bhendis are completely done.
  10. Serve bhendir sorsori with steamed rice and daal.

Step by step instructions to prepare bhendir sorsori

Take the mustard oil in a kadai and heat it.Once, the oil is hot, temper the oil with paanchforon, dry red chilies and bay leaves.

As the whole spices begins to release the aroma, add the bhendi or bhindi to the kadai. Add turmeric powder, red chili powder, green chilies and salt to the kadai. Toss everything together in the kadai. Now, cook the vegetables covered.

Grind the yellow and black mustard seeds along with the ginger and keep aside. As the bhendi is close to done, add the mustard paste to the kadai.

Toss everything in the kadai along with the mustard paste and coo till all the bhendis are completely done. Serve bhendir sorsori with steamed rice and daal.

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