Sweet-Hot Okra in a Mustard-Poppy Sauce

Sorshe Bata Diyea Bhindi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Slightly curdled-looking, this sauce may be unappealing in appearance, but remember the oft-heard adage “Don’t judge a book by its cover”—especially a “book” that offers sweet-hot flavors without the okra getting slimy. Wrap pieces of thin whole-wheat rotis around the tasty slices.


  • 2 tablespoons black or yellow mustard seeds
  • 1 tablespoon white poppy seeds


  1. Sprinkle the mustard and poppy seeds into a small bowl and cover them with hot tap water. Set the bowl aside until the seeds soften, about 30 minutes.
  2. While the seeds are soaking, trim the caps off the okra, being careful not to cut into the pods. If the pods are long, cut them into 2-inch-long pieces.
  3. Drain the soaked seeds and transfer them to a mortar