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Bengali sojen shaak drumstick moringa leaves

Bengali Sojne Saag Chorchori / Stir Fried Drumsticks or Moringa Leaves In Mustard

Bengali Sojne Saag Chorchori / Stir Fried Drumsticks or Moringa Leaves In Mustard relish
Course Side Dish
Recipe Cuisine Bengali
Keyword Bengali Drumstick / Moringa Leaves Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Sukanya Ghosh

Recipe Ingredients

  • 3-4 cup Moringa leaves, use only tender ones
  • 1 cup Potato cut into medium size chunks
  • 2 cups Eggplants, with less seeds cut into medium size chunks
  • 1 cup Sweet yellow pumpkin cut into medium size chunks with skin on
  • 4 Drumsticks , look for thinner ones cut into finger size
  • 4-5 tbsp Mustard paste, use homemade only
  • 2 tbsp Ginger paste
  • Salt as per taste
  • 2 tsp Sugar
  • 1 tsp Turmeric powder
  • 2-3 Green chillies
  • 1 tsp Nigella seeds
  • 2-3 Dry Red chillies
  • 1/4 cup Mustard Oil
  • 1 tbsp Ghee

Recipe Instructions

  1. Collect the tender moringa / drumstick/ sajne shaak leaves in a wide bowl. Immerse the leaves in bowl filled with water and leave for 15 minutes.

  2. After 15 minutes, wash the leaves properly in running water under a colander. Repeat the process, till the water comes out clean.
  3. Meanwhile wash and prepare the vegetables as mentioned above and try to keep the size of the vegetables same as much as possible.
  4. Now heat a kadhai and heat the mustard oil till its smoking point.
  5. Temper the oil with nigella seeds and dry red chillies,
  6. Add first the eggplants and let them fry till they are lightly brown.
  7. Add other vegetables and ginger paste and fry till they turn brownish in color.
  8. Once done, add the mustard paste, saute for a while .
  9. Add salt, turmeric powder, sugar, green chillies and cook on high heat for another 5 minute.
  10. Lastly add the moringa / drumstick leaves.
  11. Leaves will release lots of water, so mix well, cover, lower the heat and cook till vegetables become soft and tender.
  12. Once done, check for the seasonings . Increase the heat and stir fry it nicely till all the juices has been soaked up..
  13. Chorchori are dry to semi dry dish and keep the consistency as per your liking's.
  14. Drizzle ghee over it and serve it over bed of plain steamed rice.