Bengali bhendi or dharosh sorshe recipe: For many Bengalis dharosh or okra isn't their favourite vegetable. But this recipe of okra fried and coated in a mildly pungent sauce of ground mustard and poppy seeds may be one of the best ways to eat dharosh. The trick is to fry the okra on high heat until it is quite brown and cooking the sauce separately—only adding the fried dharosh in the end. This ensures that the bhendi has maximum flavour due to the caramelising of the sugars in the vegetable, and that it retains some texture instead of turning into a slimy, sloppy mess. Serve with dal and hot plain rice.
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