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Before you jump to Dharosh Shorshe recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to dharosh shorshe recipe. To cook dharosh shorshe you only need 14 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Dharosh Shorshe:
- Prepare 2 tsp Black mustard seeds
- Prepare to taste Sugar
- You need 2 tsp Poppy seeds
- Get to taste Salt
- Get as required Water as required
- Prepare 4 pieces Green chilli slit
- Get 1 cup Potato wedges
- Prepare 1 Tomato chopped arge size
- You need handful Coriander leaves chopped
- You need 3 tbsp Mustard Oil
- Prepare 2 pieces Dry red chillies
- Provide 3/4 tsp Nigella seeds
- You need 1 tsp Turmeric powder
- Get 2 cups Ladies finger/dharosh/bhindi cut into 1 inch pieces
Instructions to make Dharosh Shorshe:
- In a bowl, soak mustard, poppy seeds at least for 2 hours. Transfer it to a grinder. Add 2 pieces of green chilli slitted, salt and grind it to a smooth paste with the help of little water. Remove it in a bowl. Keep aside.
- Heat oil in a kadhai until smoking lightly and pal yellow. Add ladies fingers and saute. Fry in plenty of oil until brown, or it's texture will remain slimy. Remove them on a plate or bowl once done. Set aside.
- Now add extra oil if needed. Temper with dry red chilli, nigella seeds and let them crackle and loose their aroma. Add potato wedges. Saute on medium heat until golden in colour. Add tomato chopped and fry for 3-4 mins.
- Add the earlier prepared mustard-poppy seeds paste. Mix well. Keep stirring. Add turmeric powder, little sugar. Mix well. Saute for at least 6-7 mins on low-medium heat till the raw smell of the paste goes away.
- Add a dash of water and mix well so that the bottom of the karai does not burn. Cover and cook on low flame until the potato are done and becomes soft. Now add the fried ladies finger after opening the lid. Fold the masala with the ladies finger gently.
- Don't let the dharosh get too mushy or it will become slimy. Simmer on low flame for 3-4 mins. Drizzle little raw mustard oil. Sprinkle coriander leaves chopped. Mix well and switch off the flame. Serve hot with plain rice.
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