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Sajne data chorchori / drumsticks with vegetables in Bengali style

Sojne data chorchori / Bengali style drumstick (not chicken) with vegetables :

Couple of days back, a reader wrote on the wall of Facebook page of  a prominent blogger that her post are too heavy with prose. Obviously we felt bad about that and at the same time it gave me enough food for thought to ponder on this topic. Today’s post is all about nailing the dilemma of writing “prose or no prose“.

In the mid 90’s or early 2000’s when the concept of blogging was taking shape, it was more like keeping / writing online diary and let the world know about how you feel today ! Hence it was coined as “web log”, that is keeping a log on your daily activities, moods or emotions etc. Just like the same way you are used to keep a personal diary that records everything about your life. This “big” change also stems from the fact that it was the same time when people were more interested in uploading something of their own than downloading the data that defines the previous decade. Really a big change from the perspective of internet technology.

This revolutionized the concept of online diary and suddenly everyone felt that urge to speak their mind, because we human tends to talk more and listen less. 🙂 Thus arrive the “web logs” which becomes blogs in no time.

north carolina birds

A quiet visitor to the patio

Coming to the niche of food blogging, many of you would agree with me that food evokes memories, it express emotions and every food has some story to tell. If you are reading my blog religiously, you would have noticed that often I write about history of food, how a dish originates and sometimes draws parallelism between the two dish of diverse origin and culture. I write all these because I love to, it keep me engaged, all such stories inspires me to try new things in life, and at times really amazed me to see how food shaped our lives, our culture, our ideas . This brings me back to blogging again and again.

Food blogging is that kind of blogs where every blogger puts their emotions , tells their part of story, their cherished memories, their good or bad experiences and experiments before you, besides posting their best recipes and best food photographs. Without a strong story or a good writeup, a food blog is not complete, and that makes it different from the plain old recipe dumping site. Here real people are involved, they cook in their own kitchen not once but at least twice before posting or sharing with their readers.

To sum it up all, prose infuses lives in a food blogs and without that neither a food blog nor a food blogger can survive.

As a reader you always have the option to scroll down the page to concentrate only on recipes. You are not forced to read every word.

sojne data chorchori Coming to todays recipe post, this Bengali style simple drumstick chorchori is the must in our house during high summer days. We had this tree in our neighbourhood, and once summer is on full blow, this tree blooms with small white flowers that we used to make batter fried fritters or sometimes used them in shukto too. The beans or the drumsticks are mostly sautéed with mustard paste and meant to be eaten with steamed rice. At times Ma also makes this light and healthy vegetable medley with  just green chillies and panch phoron , a Bengali five spices. So present here is sajne data chorchori / drumsticks with vegetables in Bengali style.

Sojne data
Prep time
Cook time
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Sajne data chorchori / drumsticks with vegetables in Bengali style flavored with five spices.
Recipe type: Main
Cuisine: Indian
Serves: 3
  • 8-10 : Drumsticks (peeled and cut into 3 inch long)
  • 1 quartered / 300 gm : Yellow pumpkin (should yield around 15-20 chunky pieces)
  • 1 : Potato big size (cut into medium size chunks)
  • 2 tsp : Ginger (minced)
  • 1 tsp : Bengali five spice (panch phoron)
  • 3-4 : Green chillies
  • ¼ tsp : Turmeric powder
  • 1 tsp : Cumin powder
  • 1 tbsp: Mustard powder
  • 1-2 tbsp : Mustard oil
  • Salt and sugar to taste
  1. Wash and cut all the vegetables as mentioned.
  2. Heat the mustard oil in a pan.
  3. Temper the oil with Bengali five spices, add the minced ginger too
  4. Add all the vegetables and saute them for 10 minutes till they become tender.
  5. Add salt and other spices except mustard, fry them for a while on medium heat.
  6. Add the green chillies and mustard powder and fry for few more minutes.
  7. Add enough water to just cover the vegetable and let it simmer on low heat till done.
  8. This dish should have clingy gravy, so evaporate the remaining water. adjust the seasonings.
  9. You can add few drops of ghee before serving it with steamed rice.
You can also add handful of spinach and sem or broad beans to it.

Let me know your thoughts on this .

Have a Happy Weekend !



  • Reply
    May 17, 2013 at 1:24 am

    nice curry reminds me of my mum

    • Reply
      May 18, 2013 at 7:12 pm

      🙂 it feel so good when we try to recreate our mom’s recipes.
      Thanks for coming back Veena

  • Reply
    May 17, 2013 at 5:41 pm

    How yum ! Makes me nostalgic, brings me back to my long lost home 🙁

    • Reply
      May 18, 2013 at 7:11 pm

      I can understand it Nusrat, having lived most of my life away from my home. Hugs to you !
      Thanks for reading it.


  • Reply
    Hari Chandana
    May 20, 2013 at 11:57 pm

    Looks super perfect and delicious.. love the presentation too !!

  • Reply
    July 23, 2013 at 9:54 pm

    Hi I would like to try this out. Pls clarify how to peel drumsticks , thnx

    • Reply
      July 24, 2013 at 10:05 am

      Hi Rohit,
      If drumsticks are tender, no need to peel them off. But if they are too matured then peeling makes it easier to chew upon. When you cut the drumsticks, you will be able to peel off the outer skin partially with a good knife.
      Hope it helps.
      Thanks for trying it out, and do let us know the results too.


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