Bangladeshi mustard okra with potatoes (Shorsher darrosh ar aloo)

Okra is a common vegetable on both the Bangladeshi and Indian tables. It is a cheap vegetable that grows abundantly and is readily available. I love this vegetable and try to make a dish every so often, probably too often for most.

This is a simple, everyday vegetable that is delicious. The cooking technique is quite unique. On the subcontinent, we do not prefer okra to be slimy, as it is served in gumbo, but rather crisp. This dish deviates from the traditional style, as the okra is cooked in water, which gives it a slimy texture. But over time, the sliminess integrates into the minimal sauce and almost disappears.

The dish is a hearty side, and the mustard pops, the mild heat rushing up your nostrils. It is best served immediately so the okra still tastes fresh.

This is an excellent cookbook on Bangladeshi cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine but has specific nuances and flavours. I have just begun cooking from this book and learning about the flavours, and you will see me cook from it again soon. I recommend this cookbook for those who want to experiment with and learn from this cuisine.

For more recipes from this beautiful cookbook, click here.

Ingredients:

2 tablespoons mustard oil

2 tablespoons oil

1 small onion, finely diced

4-5 cloves garlic, minced

1-2 green chillies, finely sliced

2 tablespoons wholegrain mustard

Salt, to taste

1/2 teaspoon turmeric

1/2 teaspoon ground cumin seeds

1/2 teaspoon chilli powder

6oz. baby okra, cut longitudinally, including the base

2 medium potatoes, unpeeled, cut into wedges

1 cup water

Cilantro, minced, to garnish

Method:

Heat the oils in a pot or wok and add the onions, garlic, and green chillies. Fry on medium-low heat until the onions are lightly golden in colour, about 5 minutes.

Add the mustard, salt, turmeric, cumin, and chilli powder and stir for a minute. Add the potatoes and cook for 3-4 minutes, coating them in the spices. Make sure that you do not burn the spices.

Add the okra and the water, and mix the ingredients well. Cover tightly with a lid and cook for 20-30 minutes until the potatoes are very soft. Stir the pot occasionally to ensure that the base does not catch and burn. Taste for salt. Remove the lid and cook util most of the water has evaporated and the dish is dry.

Serve immediately, garnished with cilantro.