It is a traditional and an equally delicious Bengali dish of okra cooked with mustard-coconut-cashew nut paste. Very quick to prepare as okra takes very less time to cook. Great as a side dish with chapatti.
The addition of mustard gives a punch to this dish and the coriander leaves gives an added flavour. A tbsp. of Poppy seeds paste can be substituted for cashew nuts for an entirely different experience.
- 500 gms. Okra
- 1 tsp. kalonji (nigella seeds)
- 1 onion, chopped
- 2 green chilies, slit
- 2 tbsp. mustard paste
- 2 tbsp. fresh coconut, grated
- 10-12 cashewnuts
- 2 tbsp. mustard oil
- 1/2 tsp. turmeric powder
- salt to taste
- handful of coriander leaves, chopped
Wash the okra. Drain and pat dry. Cut off the top and the tail and chop into 1" pieces. Keep aside. Grind together mustard, coconut, cashew nuts and green chilies into a paste and keep aside.
Heat oil in a non-stick pan and temper with kalonji. After it stops sizzling, add the onion and saute till translucent.
Add the okra, salt and turmeric powder. Cook, covered, on a low flame till soft and done. Add the mustard paste and the chopped coriander leaves and mix well. Fry further for a minute. Serve as a side dish.