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We all love to eat bhindi (lady’s finger), but those who love to eat fish or meat are also requested to try this Niramish Dherosh Recipe at home. I hope you like this vegetarian recipe Niramish Dherosh Recipe.

If you have this Dherosh curry with hot rice then trust me you will eat all the rice with this recipe without any need.

Ingredients for Niramish Dherosh Recipe

Dherosh (Lady Finger)

poppy seeds

black mustard

raw chili

the water

salt

turmeric powder

Kashmiri curry powder

fennel

gram flour

mustard oil

black cumin

cashew nuts

tomato

the water

sugar

coriander leaves

How to Make Niramish Dherosh Recipe

To cook this vegetarian Dharosh recipe you need to take 500 grams of Dhars. Wash these well first and then cut them. You will need to make 3 to 4 pieces of each of these.

The advantage of washing the darshan before is that it will help a lot in the jelly type of fence from your darshan because if you don’t wash it and then your darshan will get stuck in the dust.

To prepare Niramish Dherosh Recipe (Niramish Dherosh Recipe), take 2 teaspoons of poppy seeds, 2 teaspoons of black mustard, and 4 to 5 green chilies in a bowl. Now fry these spices with a little water. After soaking for 30 minutes, blend them into a paste. 4 to 5 cashew nuts must be added to these leaves to reduce the bitterness of the mustard paste in the mixture.

Dharosh Marination Before marinating dharosh, soak it with a little water, then the marination will stick to the dharsh very well. Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp kashmiri chili powder, 1/2 tsp fennel and 2 tsp gram flour (it gives a little crunchy feel). Now mix well with rice powder.

To prepare Niramish Dherosh Recipe (Niramish Dherosh Recipe), add 100 ml of mustard oil in a pan to fry this Dherosh. When the oil gets a little hot, fry the stems one by one. Keep the gas flame on medium and fry the shells. When the outer besan gradually becomes crispy, you will know that the rice balls are also fried. At this time the rods should be removed. Fry the rice balls in the same way. The addition of gram flour also gives a wonderful aroma to the oil and brings a different flavor to the vegetarian dish.

When all the Dherosh are fried, add 1/2 tsp black cumin seeds, 1/2 tsp turmeric powder and 1/2 tsp Kashmiri chili powder to that oil. Then add two medium sized thinly sliced tomatoes to the oil. Tomatoes don’t need much market, just a little raw smell is enough. Add salt to taste to make tomatoes quick.

Once the tomatoes are fried, add the mustard made earlier and after adding the poppy seed batter masala, mix it well and cook well for two to three minutes. You do this procedure with a little lid. After that, when you open the lid, you will see a nice smell coming from the mustard and the tomatoes will also melt well. At this time water should be added to increase the gravy a little. After that add a little sugar. Cook for another 10 minutes with the lid on so that the oil does not splatter from the gravy.

After opening the lid, you will see that the gravy will be a little thick and the color will be great. At this time, the fried shells should be added to the gravy. Add the shallots to the gravy and cook on medium heat for 1 to 1.5 minutes. Finally, you have to pay. Chopped green chilies and chopped coriander leaves.

Niramish Dherosh Recipe

We all love to eat bhindi (lady's finger), but those who love to eat fish or meat are also requested to try this Niramish Dherosh Recipe at home. I hope you like this vegetarian recipe Niramish Dherosh Recipe

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Prep Time 9

Cook Time 25

Total Time 35

Course Main Course

Cuisine Indian

Servings 4

Calories 30 kcal

Ingredients

500 grms Dherosh (Lady Finger)
2 tbsp poppy seeds
2 tbsp black mustard seeds
4 to 5 green chilies
4 to 5 cashew nuts
2 tbsp 2 teaspoons gram flour
100 ml mustard oil
½ tbsp black cumin seeds
½ tbsp turmeric powder
½ tbsp Kashmiri chili powder
2 medium-sized thinly sliced tomatoes
Salt to taste
Sugar to taste
Chopped green chilies and chopped coriander leaves for garnish

Instructions

To cook this vegetarian Dharosh recipe you need to take 500 grams of Dhars. Wash these well first and then cut them. You will need to make 3 to 4 pieces of each of these.
The advantage of washing the darshan before is that it will help a lot in the jelly type of fence from your darshan because if you don't wash it then your darshan will get stuck in the dust.
To prepare Niramish Dherosh Recipe (Niramish Dherosh Recipe), take 2 teaspoons of poppy seeds, 2 teaspoons of black mustard, and 4 to 5 green chilies in a bowl. Now fry these spices with a little water. After soaking for 30 minutes, blend them into a paste. 4 to 5 cashew nuts must be added to these leaves to reduce the bitterness of the mustard paste in the mixture.
Dharosh Marination Before marinating dharosh, soak it with a little water, then the marination will stick to the dharsh very well. Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp kashmiri chili powder, 1/2 tsp fennel and 2 tsp gram flour (it gives a little crunchy feel). Now mix well with rice powder.
To prepare Niramish Dherosh Recipe (Niramish Dherosh Recipe), add 100 ml of mustard oil in a pan to fry this Dherosh. When the oil gets a little hot, fry the stems one by one. Keep the gas flame on medium and fry the shells. When the outer besan gradually becomes crispy, you will know that the rice balls are also fried. At this time the rods should be removed. Fry the rice balls in the same way. The addition of gram flour also gives a wonderful aroma to the oil and brings a different flavor to the vegetarian dish.
When all the Dherosh are fried, add 1/2 tsp black cumin seeds, 1/2 tsp turmeric powder, and 1/2 tsp Kashmiri chili powder to that oil. Then add two medium-sized thinly sliced tomatoes to the oil. Tomatoes don't need much market, just a little raw smell is enough. Add salt to taste to make tomatoes quick.
Once the tomatoes are fried, add the mustard made earlier and after adding the poppy seed batter masala, mix it well and cook well for two to three minutes. You do this procedure with a little lid. After that, when you open the lid, you will see a nice smell coming from the mustard and the tomatoes will also melt well. At this time water should be added to increase the gravy a little. After that add a little sugar. Cook for another 10 minutes with the lid on so that the oil does not splatter from the gravy.
After opening the lid, you will see that the gravy will be a little thick and the color will be great. At this time, the fried shells should be added to the gravy. Add the shallots to the gravy and cook on medium heat for 1 to 1.5 minutes. Finally, you have to pay. Chopped green chilies and chopped coriander leaves.

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