Name: Sweet-Hot Okra in a Mustard-Poppy Sauce (Sorshe Bata Diyea Bhindi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons black or yellow mustard seeds; 2 dried red Thai or cayenne chiles, stems removed; 1 pound fresh okra, insed and thoroughly dried; 2 tablespoons mustard oil or canola oil; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon white granulated sugar; ¼ teaspoon ground turmeric; 1 tablespoon white poppy seeds

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

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.
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.
Drain the soaked seeds and transfer them to a mortar

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Ingredients

Method

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