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Sojne Datar Chorchori
- Serves: people
Spice Level: Medium
Make sure to sauté the drumsticks with mustard paste to bring out that traditional pungent flavour of sojne datar chorchori.
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A dish that can be made with any combination of vegetables, sojne datar chorchori is served as the first course in a traditional Bengali meal preceding the main course.
- Drumsticks (sahajan phalli), lightly scraped and cut into 3" pieces ( 1 cup)
- Potato (aloo), peeled and cut into wedges (1 cup)
- Mustard seed (sarson) paste (2 tbsp)
- Nigella seeds (kalonji) ( 1/2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Sugar (1 tsp)
- Mustard oil (sarson ka tel) (2 tbsp)
- Water (1 cup)
- Salt (to taste)
- Heat oil in a kadhai, add drumstick pieces and lightly fry for a couple of minutes. Remove and set aside.
- Now add in the potato wedges in the same kadhai and fry till they change colour. Remove and set aside.
- Add nigella seeds and sauté for a minute. Stir in the fried vegetables, the mustard paste, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, salt, sugar and let cook uncovered for 3–4 mins.
- Now add water, cover and cook on a low heat for 5–8 mins or until the vegetables are done. Remove the cover and dry up the leftover water, if any, on high heat.
- Accompany the appetising chorchori with masoor dal and rice.
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