In Bengali, when someone is completely useless or good for nothing, we often joke and call him dharosh. Poor vegetable! It’s not that the humble lady’s finger has done anything wrong, but over the years the word has become a playful insult. Just like dharosh often turns slimy if not cooked properly, the nickname sticks to someone who doesn’t quite live up to expectations. Yet in the kitchen, when treated right, dharosh can surprise you — especially when it transforms into the delicious dharosh shorshe posto.
Dharosh is one of those vegetables that sparks endless debate in Bengali kitchens. Some love it, others avoid it. And yet, when it turns into dharosh shorshe posto, even the pickiest eater sneaks a piece or two. In Bengal we call it dharosh, in Hindi-speaking regions it becomes bhindi, in Kerala it is vendakkai, and in Tamil Nadu vendai. Travel further west and the British call it ladies’ finger, while the Americans prefer okra. Same vegetable, so many identities, almost like it carries multiple passports. Isn’t it funny how one humble green pod travels the world with so many names but always lands up in our curry?
dharosh shorshe posto (2)
Cooking Dharosh Shorshe Posto with Ease
For me, dharosh shorshe posto is comfort cooking with a hint of drama. Mustard and poppy seeds are strong flavours and when they coat the okra, magic happens. I use Emami Shorshe Posto Masala because it takes away the soaking, grinding and waiting, yet keeps the authentic punch intact. First fry the dharosh till they blister a little, then let the shorshe posto gravy cling to them. Add a drizzle of raw mustard oil in the end, and the kitchen smells like home. Serve it with steamed rice and you will forget every bad thing you ever said about dharosh. Simple, delicious and a little cheeky, this dish proves that even the most argued-over vegetable can shine when treated right.
dharosh shorshe posto (1)
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Ingredients
Method
- Clean the lady’s fingers well, wipe them completely dry with a cloth. Trim both ends and keep them all similar in length. Smaller okras are better since you don’t need to cut them into halves.
- In a bowl, empty one pack of Emami Shorshe Posto Masala. Add water to make a runny paste (the masala thickens as it rests). Keep aside for at least 8 minutes before using.
- Heat mustard oil in a frying pan (avoid a deep kadai for easier cooking). Add nigella seeds and slit green chilies, let them splutter.
- Add the okras. Fry on medium heat with a little extra oil than usual, and avoid overcrowding the pan. Cook for 4–5 minutes until the okras are lightly blistered and cooked from all sides.
- Add the prepared masala paste along with ½ cup water. Mix well. Cover and let it simmer for 5–8 minutes, until the flavors are absorbed.
- Season with salt, add ½ tsp sugar, adjust chilies to taste.
- Just before taking off the heat, drizzle 1 tsp raw mustard oil for an authentic punch.
- The consistency is your choice. For a dry makha-makha style, cook until the gravy clings to the okra. For a slightly loose gravy, take it off the heat earlier. Serve hot with steamed rice.
- Soak mustard seeds in warm water for 15 minutes. Discard the water and grind this into a smooth paste using salt, turmeric powder and a little bit of water.
- Pass this paste through a strainer, using a little more water if needed.
- Soak the poppy seeds in warm water for 15 minutes. Discard the water and grind this into a fine paste, using a little water and the green chilies.
- Take the mustard paste and add half the poppy seed paste. Mix these well. This is your shorshe posto bata that you can use instead of a ready mix.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
