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Home » Recipes » Recipes

Bengali Shorshe Bhindi

Last Updated: Jul 22, 2022 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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Looking for a vegan Indian curry that is bursting with flavor and deliciousness? Give this Bengali Shorshe Bhindi recipe a shot! It packs in the soft, tenderness of okra along with the smoky earthiness of mustard, turning into a curry that tastes unlike anything you’ve ever tried before. 

Delicious Bengali Shorshe Bhindi served in a blue bowl

Scroll down to read on and decode everything you need to know about the recipe. 

Jump to:
  • Ingredients For the Recipe
  • How to Make the Bengali Shorshe Bhindi
  • Frequently Asked Questions
  • Tips & Tricks to Make the Bengali Shorshe Bhindi
  • 📖 Recipe

Ingredients For the Recipe

To make the Bengali Shorshe Bhindi, you’ll need three sets of ingredients. It might seem like a lot, but almost all of them are pantry essentials. 

For the Air Fried Bhindis

  • Lady fingers (chopped): 1.5 cups
  • Red chili powder: 1 tsp
  • Salt: ½ tsp

For the mustard paste

  • Yellow mustard: 1 tsp
  • Black mustard: 3 tsps
  • Red chili dry: 2-3
  • Black peppercorns: 5-6
  • Water: ¼ cup

For the curry

  • Oil: 1 tbsp
  • Cumin seeds: 1 tsp
  • Bay leaf: 1
  • Onions (chopped): ½ cup
  • Tomatoes (chopped): ½ cup
  • Turmeric powder: ½ tsp
  • Red chili powder: 2 tsps
  • Coriander powder: 2 tsps
  • Cumin powder: 2 tsps
  • Garam masala powder: 1 tsp
  • Salt: 1 tsp
  • Prepared mustard paste
  • Prepared air fried bhindis
  • Water: As required

How to Make the Bengali Shorshe Bhindi

Once you have everything ready, here’s the process you’ll need to follow to put the curry together. 

Take chopped lady fingers along with all the powdered spices on a saucer
Mix everything properly
Air fry the lady fingers in air fryer

For the Air Fried Bhindis, first pre-heat the air fryer at 400°F for 5 minutes. Next, add the bhindis, red chili powder, and salt and mix well. Transfer the same to the air fryer and air fry at 350°F for 10-15 minutes or until the bhindis are completely done. Keep them aside once done.

See also
Instant Pot Cauliflower Rice
Add all the ingredients for mustard paste into a bowl
Blend everything into a thick paste

For the mustard paste, take all the ingredients and blend it into a smooth paste. While blending add the water little by little so as to make the blending process smooth. Keep it aside once done.

Add cumin seeds, bay leaf and oil in a pan and saute

To start the curry, heat oil in a pan. Add the bay leaf and cumin seeds. Let the cumin seeds splutter. 

Add chopped onions to the saute

Add the chopped onions next and cook them until they turn translucent. 

Add chopped tomatoes to the saute and mix well

Next, add the chopped tomatoes and saute.

Add all the powdered spices

Add the powdered spices next and cook for 2 minutes. 

Add mustard paste to the mixture and mix well

Add the mustard paste and mix well. 

Add water to the mixture and mix well

Add a little bit of water to turn the mustard paste into a slight gravy. 

Add air fryed bhindis to the mixture and mix well

Lastly, add in the air fried bhindis and mix. 

Yummy Bengali Shorshe Bhindi ready to enjoy with rotis

Adjust the consistency of the gravy as per your liking by adding water or letting the gravy reduce. 

Frequently Asked Questions

How Else Can I Cook the Bhindi?

Air frying the bhind aka okra is always a good idea, since it lends the okra a nice crispy and crunchy texture, you can also opt for other cooking methods if you do not have an air fryer. You can choose to deep fry the chopped okra or even just saute them in a pan with a bit of oil.

Can I Prep the Recipe in Advance?

You can! The mustard paste can be prepared and stored for weeks, which can really help cut down your cooking time significantly. You can also prepare the curry base and refrigerate it for upto 3 days. Then, when you want to prepare the curry, all you need to do is air fry the okra, and follow the rest of the steps as is. Zoom in image of Bengali Shorshe Bhindi

See also
Tandoori Chicken Pizza
What Else Can I Add?

While the Bengali Shorshe Bhindi is traditionally made using only okra, you can also throw in some other veggies of your choice if you want to. Carrots, bell peppers and potatoes are some good basics you can never go wrong with. Just remember to air fry them too along with the okra, so that they are nice and tender. 

Tips & Tricks to Make the Bengali Shorshe Bhindi

Think you’re ready to give the recipe a shot? Wait up! Keep these additional tips and tricks in mind. 

  • Remember to wash the okra thoroughly and allow them to dry completely before you chop them. This will keep them from turning sticky and slimy. 
  • To make the curry a bit more spicy and to reduce the bitterness you’ll get from the mustard seeds, add a green chili or two (based on your taste preference) into the mix while preparing the mustard paste. 
  • For an extra depth of flavor, use mustard oil to prepare the curry, as opposed to your regular cooking oil. 
  • To balance the intensity of flavor from the mustard seeds, you can also add a teaspoon of soaked poppy seeds while preparing the paste. 
  • Don’t have poppy seeds? You can substitute with cashew nuts or peanuts as well. 
  • To add a bit of texture and extra flavor to the dish, you can top it with a sprinkle of grated fresh coconut. 
Top view image of Bengali Shorshe Bhindi

Serving Ideas & Suggestions

This traditional Bengali dish is usually served with some chapati or rice. Most Indian dishes are also teamed up with a crunchy salad and a condiment on the side. 

See also
Vegan Gyro

Looking for some more Indian curries to try your hands at? Here are a few good foolproof recipes you need to look at. 

  • Vegan Chicken Kofta Meatballs in Curry Sauce
  • Indian Potato Curry
  • Red Lentil Coconut Curry

📖 Recipe

Featured Img of Bengali Shorshe Bhindi

Bengali Shorshe Bhindi

Hunting for an Indian curry that packs in a unique flavor? You’ve got to try this Bengali Shorshe Bhindi recipe.
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Course: Side Dish
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 5 Servings
Calories: 234kcal
Author: Enozia Zehra Vakil

Ingredients

Ingredients for the Air Fried Bhindis

  • 1.5 cup Lady fingers , (chopped)
  • 1 teaspoon Red chili powder
  • ½ teaspoon Salt

Ingredients for the Mustard Paste

  • 1 teaspoon Yellow mustard
  • 3 teaspoon Black mustard
  • 3 pcs Red chili dry
  • 6 pcs Black peppercorns
  • ¼ cup Water

Ingredients for the curry

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 pc Bay leaf
  • ½ cup Onions , (chopped)
  • ½ cup Tomatoes , (chopped)
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Red chili powder
  • 2 teaspoon Coriander powder
  • 2 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Salt
  • 1 bowl Prepared mustard paste
  • 1 bowl Prepared air fried bhindis
  • 1 cup Water

Instructions

  • For the Air Fried Bhindis, first pre-heat the air fryer at 400°F for 5 minutes. Next, add the bhindis, red chili powder, and salt and mix well. Transfer the same to the air fryer and air fry at 350°F for 10-15 minutes or until the bhindis are completely done. Keep them aside once done.
  • For the mustard paste, take all the ingredients and blend it into a smooth paste. While blending add the water little by little so as to make the blending process smooth. Keep it aside once done.
  • To start the curry, heat oil in a pan. Add the bay leaf and cumin seeds. Let the cumin seeds splutter.
  • Add the chopped onions next and cook them until they turn translucent.
  • Next, add the chopped tomatoes and saute.
  • Add the powdered spices next and cook for 2 minutes.
  • Add the mustard paste and mix well.
  • Add a little bit of water to turn the mustard paste into a slight gravy.
  • Lastly, add in the air fried bhindis and mix.
  • Adjust the consistency of the gravy as per your liking by adding water or letting the gravy reduce.
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Nutrition

Serving: 5Servings | Calories: 234kcal | Carbohydrates: 43.5g | Protein: 7.1g | Fat: 4.3g | Saturated Fat: 0.5g | Cholesterol: 23mg | Sodium: 800mg | Potassium: 397mg | Fiber: 7g | Sugar: 16.5g | Calcium: 45mg | Iron: 3mg
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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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