Sojne Data Chorchori
This Bengali drumsticks curry niramish recipe cooked with shorshe posto bata (mustard and poppy seeds paste) is a vegetarian side dish that goes well with hot rice. Sojne Data (Bengali for drumstick) is available aplenty in the summertime – the local markets stock fresh green and juicy drumsticks. Bengali drumsticks and potato curry made with tender green drumsticks simmered in a mustard-poppy seed paste is healthy and delicious!
Servings: 2
Calories: 397kcal
Ingredients
- Drumsticks – 4
- Potato – 1, medium
- 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
- Lightly scrape and cut the drumsticks into 2 inch pieces. Peel and cut the potato into thick wedges. Slit the green chilli.
- 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.
- 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.
- Season the oil with onion seeds/kala jeera and green chilli. Sauté for a couple of seconds.
- Add the drumsticks and potato wedges. Mix well.
- Sprinkle turmeric powder and red chilli powder.
- Tip in the mustard paste and poppy seeds paste. Combine well. Add salt to taste.
- 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.
- Drizzle some mustard oil on top.
- Remove and serve Bengali Sojne Data Chorchori with white rice.
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.
*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.