Sojne Data Chorchori Recipe
Sojne Data Chorchori
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Sojne Data Chorchori or drumsticks cooked Bengali style goes well with steamed rice. Bengali drumsticks and potato curry made with tender green drumsticks simmered in a mustard-poppy seed paste is healthy and delicious! Learn how to make drumstick curry Bengali style.
Course: Side Dish
Cuisine: Bengali
Servings: 2
Calories: 397 kcal
Author: Shil
Ingredients
  • Drumsticks – 4
  • Potato – 1 large
  • Poppy seeds – 1 ½ tbsp
  • Mustard powder – 1 tbsp
  • Green chilli -1
  • Oil – 1 tbsp
  • Onion seeds – ¼ tsp
  • Turmeric – ¼ tsp
  • Salt – ¼ tsp or to taste
  • Red chilli powder – 1/8th tsp
  • Mustard oil – ½ tbsp
  • Water 1 ½ cups
Instructions
  1. To make Sojne Data-r Chorchori, lightly scrape and cut the drumsticks into 2 inch pieces. Peel and cut the potato into thick wedges. Slit the green chilli.
  2. Grind poppy seeds into a smooth paste. Add a little water and a pinch of salt to the mustard powder and mix to form a lump-free paste.
  3. Heat oil in a frying pan. Toss in the drumsticks and lightly fry for a minute or two. Remove with a slotted spoon and keep aside. Add the potato wedges to the same pan and sauté till they get some colour on them. Remove and set aside.
  4. Season the oil with onion seeds/kala jeera and green chilli. Sauté for a couple of seconds.
  5. Add the drumsticks and potato wedges. Mix well.
  6. Sprinkle turmeric powder and red chilli powder.
  7. Tip in the mustard paste and poppy seeds paste. Combine well. Add salt to taste.
  8. Add about 1 to 1 ½ cup(s) of water and simmer with a lid on till the potatoes are cooked, the drumsticks are tender and all the excess water has evaporated.
  9. Drizzle some mustard oil on top of the drumsticks and potato curry.
  10. Remove and serve Bengali Sojne Data Chorchori with white rice.
Recipe Notes

*This dish is ideally made with mustard oil.
*To make mustard paste, soak mustard seeds in warm water for at least 30 minutes and then grind to a smooth paste with a pinch of salt and a little water.
* You can use black mustard seeds or yellow mustard seeds or a combination of both.
* Strain the mustard paste before using.
* You can also make this dish using just mustard paste or poppy seeds paste.
* You can use paanch phoron instead of onion seeds. A pinch of sugar can be added to the dish.