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.
Scroll down to read on and decode everything you need to know about the recipe.
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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.
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.
Frequently Asked Questions
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.
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. 
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.
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.
Looking for some more Indian curries to try your hands at? Here are a few good foolproof recipes you need to look at.
📖 Recipe
Bengali Shorshe Bhindi
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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