Shorshe Dhyanrosh – Okra with Mustard

Shorshe Dhyanrosh – Okra with Mustard

What we need:
500 grams of Okra/Dhyanrosh cut into 1-1.5 inch pieces
Two medium Potatoes cut into longitudinal pieces
4 tablespoons of Yellow Mustard Paste
½ tsp of Nigella Seeds
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
Slit Green Chillies
1 tsp sugar
Salt to taste
Mustard Oil

Process:

Heat Oil in a Kadai
Add the tempering in terms of Nigella Seeds
Add the potatoes, stir and after a minute add the Dhyanrosh
Stir, lower the flame and let both the items cook uncovered. Stir off and on.
Once the Dhyanrosh softens considerably sprinkle the Powders and salt, toss the vegetables and then mix in the mustard paste.
Nap the vegetables with masala, add the sugar and leave it on low flame for about 10 minutes.
Then add 2 tsps of Mustard Oil, the Green Chillies, switch off the flame and keep the vessel covered for a while.
Serve hot with rice.