Sojne data chorchori / Bengali style drumstick (not chicken) with vegetables :
Chorchori in Bengali cuisine is a style of stir fry dish which is cooked on high heat with addition of minimal or no water. Chorchori or charchari is extremely flexible dish and you can make this with any combinations of greens and vegetables. However, it does takes some time as the true flavour of the dish heightens only when it begins to absorb the char flavour. Chorchori with greens like pumpkin or bottle gourd and drumstick pods or beans are usually made with mustard powder base.
Sajne data is a spring / summer produce, its flowers also commonly known as moringa flowers ( see here how to make moringa flower fritters / sajne phooler bora) are considered as a delicacy in Bengali cuisine. For sajne data chorchori, I rely on my homemade mustard paste, as nothing beats the unique flavour of the homemade mustard paste. This with sweet pumpkins, potatoes and brinjals makes a delicious and finger licking sajne data chorchori.
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, a delicious and very old school type traditional dish called sojne phool posto is one of the highlights of the season. It tastes great 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.
- 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
- Wash and cut all the vegetables as mentioned.
- Heat the mustard oil in a pan.
- Temper the oil with Bengali five spices, add the minced ginger too
- Add all the vegetables and saute them for 10 minutes till they become tender.
- Add salt and other spices except mustard, fry them for a while on medium heat.
- Add the green chillies and mustard powder and fry for few more minutes.
- Add enough water to just cover the vegetable and let it simmer on low heat till done.
- This dish should have clingy gravy, so evaporate the remaining water. adjust the seasonings.
- You can add few drops of ghee before serving it with steamed rice.
Have a Happy Weekend !