Sarson Bhindi/Okra Or Ladyfingers In Mustard Sauce



Sarson bhindi/okra or lady finger in mustard sauce. No onion garlic recipe yet super tasty. Very easy and quick to make.

Ladyfingers or bhindi is an amazing health nourishing green vegetable beneficial for weight management, cholesterol and blood sugar level regulation, bone strength, cancer protection and so many.

It is a vegetable of high importance because of its high fibre content, folate and antioxidant property.

I used mustard powder. You can use mustard seeds too. If using mustard seeds, soak 2 tablespoon yellow mustard seeds and 2 teaspoon khaskhas or poppy seeds for 1/2 an hour. Grind them with 2-3 green chilli. It should be a thick paste. You can use garlic too if you like.

I made it in easy and quick way so used mustard powder. I didn’t used garlic but you can use if you like the garlicky taste. Grind the garlic with poppy seeds and green chilli.




Ladyfingers or okra/bhindi  – 500 grams

Mustard powder  – 2 teaspoon

Poppy seeds or khaskhas – 2 teaspoon

Green chilli  – 2-3

Mustard oil  – 2 tablespoon + 1 teaspoon

Panch phoran ( a mixture of cumin seed/jeera,  fennel seed/sounf,  fenugreek seed/methi, mustard seed/sarson and nigella seed/onion seed/or kalaunji) – 1 teaspoon

salt to taste

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder  – 1-2 teaspoon or as per your spice tolerance

Sugar – 1/2 teaspoon optional


Wash the bhindi/okra or ladyfingers under running water and pat dry.

Discard the tip and the base of the washed and dried okra/bindi. If you have long variety make it half.

Soak mustard powder in little water. Make a paste of poppy seed/khaskhas and green chilli.

Mix the paste with soaked mustard powder and keep aside.

Heat 2 tablespoon oil in a pan. Add panch phoran and let it splutter. Add the bhindi/okra. Fry for some time.

Add salt, turmeric powder, Kashmiri red chilli powder and sugar. Stir well. Add the mustard paste, poppy seeds and green chilli paste.

Cook uncovered for 5-6 minutes on low flame. Stir in-between.

When dried up add 1 teaspoon mustard oil. Stir well and switch off the flame.

Sarson bhindi/okra is ready. Serve with chapati/roti, naan, paratha or toasted bread.