Name: Sarson bhindi or ladyfingers in Mustard sauce recipe by Sujata Roy at BetterButter
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 6
Ingredients: Bhindi or ladyfingers 500 grams; Mustard powder - 2 teaspoon; Poppy seed or khaskhas 2 teaspoon, soaked; Green chillies 2-3; Mustard oil 2 tablespoon + 1 teaspoon; Panch phoran ( a mixture of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds) 1 teaspoon; Salt to taste; Turmeric powder 1/2 teaspoon; Kashmiri red chilli powder 1-2 teaspoon; Sugar 1/2 teaspoon, optional

ABOUT Sarson bhindi or ladyfingers in Mustard sauce RECIPE

A super yummy no onion garlic ladyfinger recipe. Which is very easy to make and goes well with roti and paratha.

Ingredients Serving: 6

Bhindi or ladyfingers 500 grams
Mustard powder - 2 teaspoon
Poppy seed or khaskhas 2 teaspoon, soaked
Green chillies 2-3
Mustard oil 2 tablespoon + 1 teaspoon
Panch phoran ( a mixture of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds) 1 teaspoon
Salt to taste
Turmeric powder 1/2 teaspoon
Kashmiri red chilli powder 1-2 teaspoon
Sugar 1/2 teaspoon, optional

Instructions

Wash the bhindi or ladyfingers under running water and pat dry.
Discard the tip and the base of the bhindi. Make half lengthwise.
Soak mustard powder in little water.
Make a paste of poppy seeds and green chilli. Grind into a smooth paste with the help of little water.
Mix the paste with soaked mustard powder and keep aside.
Heat 2 tablespoon oil in a pan.
Add 1 teaspoon panch phoran and let it splutter.
Add the bhindi and fry for some time.
Add salt, turmeric powder, kashmiri red chilli powder and sugar. Stir well.
Add mustard, poppy seeds and green chilli paste.
Mix and cook uncovered for 5-6 minutes on low heat. Stir in-between.
When dried up add 1 teaspoon mustard oil. Mix well and remove from heat.

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