Bhindi in Mustard Sauce

Name: Bhindi in Mustard Sauce
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms lady's finger cut into two halves; 2 tablespoons mustard paste; 1 teaspoon turmeric powder; 3 green chillies paste; 1/4 teaspoon hing; 1 teaspoon red chilli paste; 1 teaspoon panch phoran; 1 medium sized tomato chopped; 2 tablespoons mustard oil; to taste Salt; 1/4 teaspoon sugar

Tanima Sarkhel @cook_11753550

Kolkata

This is a common preparation of Bengalis which is commonly known as "Dhyarosh Jhal". Relish it with some steamed rice.

Tanima Sarkhel @cook_11753550

Kolkata

This is a common preparation of Bengalis which is commonly known as "Dhyarosh Jhal". Relish it with some steamed rice.

Saved

Ingredients

30min

3 servings

500 gmslady's finger cut into two halves
2 tablespoonsmustard paste
1 teaspoonturmeric powder
3green chillies paste
1/4 teaspoonhing
1 teaspoonred chilli paste
1 teaspoonpanch phoran
1medium sized tomato chopped
2 tablespoonsmustard oil
to tasteSalt
1/4 teaspoonsugar

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Steps

30min

1

Heat 1.5 tablespoon mustard oil in a wok, and add the panch phoran. Let it splutter.
2

Add the lady's finger. Saute it for a while till the moisture dissapears.
3

Add the turmeric powder and salt. Add the chopped tomatoes. Add the hing.
4

Saute it for a while and fry it for sometime.
5

Add the green chillies paste, red chilli powder and mustard paste.
6

Fry all the masalas together.
7

Add the sugar and mix it well.
8

Saute till you get a thick consistency in the gravy and add the rest of the mustard oil.
9

Remove it from the flame and serve hot.