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Sajne data chorchori / drumsticks with vegetables in Bengali style

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.

 

 

sojne 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 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
Total time
 
Sajne data chorchori / drumsticks with vegetables in Bengali style flavored with five spices.
Recipe type: Main
Cuisine: Indian
Serves: 3
Ingredients
  • 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
Instructions
  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.
Notes
You can also add handful of spinach and sem or broad beans to it.

 

Have a Happy Weekend !

Sukanya

8 Comments

  • Reply
    veenashankar
    May 17, 2013 at 1:24 am

    nice curry reminds me of my mum

    • Reply
      saffronstreaks
      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
    nusrat2010
    May 17, 2013 at 5:41 pm

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

    • Reply
      saffronstreaks
      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.

      Sukanya

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

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

  • Reply
    ROHIT
    July 23, 2013 at 9:54 pm

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

    • Reply
      saffronstreaks
      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.

      Sukanya

  • Reply
    Sojne / Sajne Phool Posto / Moringa Blossoms in Bengali Style
    March 27, 2018 at 8:00 am

    […] it is Summer and one must endeavor all summer food goals like neem begun, sojne phool er chorchori, sojne daata chorchori, to fortify your immune systems,  for life is precious, nurture it, nourish it and live it to the […]

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