Bengali sojne phooler chorchori is a delectable stir fried moringa flowers which are immense immunity boosters with vegetables in a mustard base and freshly grated coconut.
Separate the leaves, stems from the flowers. Collect the flowers in a bowl. Soak the flowers in a bowl filled with water for 10 minutes. Wash the flowers, remove them, discard the water and dry the flowers in a colander.
Prepare all the vegetables as mentioned above. Prepare the musatrd paste with 1 green chill.
In a kadhai or frying pan, pour some oil (around 3-4 tbsp) and temper the oil with nigella seeds, green chillies and red chillies.
Add all the vegetables and saute them till the vegetables are little soft and potatoes are very lightly browned.
Stir in the mustard paste, salt, turmeric powder and saute the vegetables little more.
Lower the heat, close the lid and let it cook till all the vegetables are soft and tender.
Now, add the moringa flowers, increase the heat little more and give everything a nice stir. Stir fry on medium heat till everything comes together. Wait for 5 minutes till the flowers become soft and tender.
Add sugar, check all the seasonings. Keep on stir frying on low heat. We do not add water in chorchori. So feel free to drizzle little oil from time to time if requires. And keep adjusting the heat so that it should not get charred at the bottom.
Add the freshly grated coconut and give a nice stir. Drizzle some ghee over it.
This is a dry preparation. Serve warm with plain rice and dal.
Variation - You can replace half the potatoes with diced radish too. Also one can add fresh green peas in the chorchori. It adds up to the very good taste.