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Thursday, July 1, 2010

Bhendi Sorisha Khatta

Cooking Time Required: 15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Ladiesfinger(bhendi) (200 gm), green chilli (1 no.), curry leaves (5-6 nos), garlic (5 pods), coriander seeds (1/4 tsp), mustard seeds (2 tsp), lemon (1 no), turmeric powder(1/4 tsp), oil, salt to taste.

Preparation: Wash the ladiesfinger and cut across the section into 1.5 inch sized pieces (do not slit it along the length). Keep aside a few mustard seeds and one pod of garlic for the tempering. Grind the mustard seeds and remaining garlic pods into a fine paste.

Cooking: Heat 2 tsp oil in a deep vessel and fry the ladiesfinger pieces till the stickiness goes away.
Remove from vessel and keep aside. Add another tsp oil. When it starts smoking, add the coriander and mustard seeds. Add the curry leaves, green chilli and garlic pod to the spluttering seeds. Stir for about a min and add the mustard-garlic paste along with 1 cup of water. Bring it to a boil and add the fried ladiesfinger pieces along with turmeric powder and salt to taste. Allow the curry to boil for 5 mins or till the ladiesfinger becomes soft. Then squeeze the lemon over it and cook for another 30 secs. Remove from the fire and serve with rice.

Tips: The lemon can also be substituted with tamarind (tentuli/imli) or dried mango pieces (ambula). Boil the curry for an additional 5-7 mins for the sour taste to get imbibed.


  1. Dear Oriyarosoi
    Thats a great recipe . I love vendi. I liked your seasoning of Dhania and sorisha combo...
    I cook this vendi like a besara, i.e with ambula and jeera sorisha paste..will try lemon and your recipe . I am going to hold a Oriya food festival in my house for non Oriya freinds soon...
    Have a nice weekend

  2. Nice to know that you liked the recipe....I feel that the tempering (phutana) is a very powerful way to bring out subtle changes in the flavour of a dish. So, i keep experimenting .Anyways wish you lots of luck with the food festival.

    Have a nice weekend... :)


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