Sofita aru Alu'r Torkari
A light, comforting Bengali curry where tender drumsticks and soft potatoes meet a gentle ginger-tinged gravy. Minimal spices let the earthy sweetness of the vegetables shine. Best enjoyed with steaming hot rice.
For 4 servings
- prep
Prepare the drumsticks and potatoes.
1.Wash the drumsticks thoroughly and cut them into 2-inch long batons.2.Peel the potatoes and cut them into medium cubes.3.Slit the green chilies lengthwise without breaking them apart.TIPChoose young, tender drumsticks. A quick test: snap one with your fingers — if it breaks cleanly, it is fresh and will cook well. - temper · ~1 min
Heat oil and crackle the panch phoron.
1.Heat mustard oil in a kadai or deep pan over medium heat until it just reaches its smoking point.2.Lower the heat and add the panch phoron. Let the seeds splutter and crackle for 15 seconds.TIPDo not let the panch phoron burn. The spices transitioning from crackling to a gentle sizzle is the moment to add the next ingredients. - saute · ~1 min
Bloom the ginger paste.
1.Add the ginger paste to the crackling spices.2.Sauté on low heat for 1 minute, stirring continuously until the raw aroma mellows into a fragrant smell.TIPKeep the pan strictly on low heat while sautéing ginger to prevent it from sticking or burning. - simmer · ~20 min
Cook the vegetables in the gravy.
1.Add the cubed potatoes and drumstick pieces to the pan. Sprinkle the turmeric powder and salt.2.Stir well to coat the vegetables evenly with the spices. Sauté for 2 minutes.3.Pour in 2 cups of water and add the slit green chilies. Bring to a boil, then reduce the heat to low.4.Cover and simmer for 15-20 minutes until the potatoes are fork-tender and the drumsticks are soft.TIPCheck the water level at the 10-minute mark. If the gravy dries up before the vegetables cook, add a splash of warm water. - simmer · ~3 min
Finish with sugar and adjust the consistency.
1.Once the vegetables are perfectly tender, add the sugar and stir gently.2.Taste the gravy and adjust the salt. Simmer uncovered for a final 2-3 minutes until the gravy is thin but slightly glossy.3.Switch off the heat. The curry should look watery — a signature of Bengali torkari.TIPThe sugar balances the pungency of the mustard oil. Don't skip it — it's key to achieving an authentic Bengali taste. - garnish
Garnish and serve.
Transfer the curry to a serving bowl. Scatter freshly chopped coriander leaves on top. Serve hot with steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the drumsticks; they should be tender but still hold their shape on the fork.
- 2If mustard oil is too pungent for you, substitute with an equal amount of vegetable oil and add a pinch of mustard powder for a hint of heat.
- 3For the glossiest gravy, let the curry rest for 5 minutes off the heat before serving — the flavors meld and the oil rises to the surface.
- 4Make-ahead: This curry tastes even better the next day as the drumsticks absorb the ginger-turmeric gravy. Store in the fridge for up to 3 days.
- 5Freeze the curry in portions without the coriander garnish, then add fresh coriander when reheating for the best flavor and color.
Adapt it for your goals.
Protein-packed
Add 1 cup of cubed paneer or firm tofu after the potatoes have cooked for 10 minutes. This makes the curry more filling and adds a creamy texture — ideal for a one-pot meal.
veganVegan
This recipe is already vegan as written — no changes needed. Ensure the sugar used is vegan-friendly (many white sugars are bone-char free). A perfect plant-based Bengali staple.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and dry-roast the panch phoron for 10 seconds before adding ginger paste. The flavour remains authentically Bengali but with significantly less fat.
Why this is on our healthy list.
Rich in Dietary Fibre
Drumsticks are an excellent source of fibre, which aids digestion and promotes gut health. The fibrous flesh and seeds in the drumstick pods contribute to this benefit.
Good Source of Vitamin C
Potatoes and green chilies both provide vitamin C, supporting immune function and skin health. A single serving of this curry delivers a moderate dose.
Low in Saturated Fat
Mustard oil is low in saturated fat and rich in monounsaturated fats. This curry is cooked with minimal oil, making it a heart-friendly choice when eaten in moderation.
Anti-inflammatory Properties
Turmeric and ginger are both potent anti-inflammatory ingredients. The turmeric in the curry helps reduce joint inflammation and supports overall wellness.
Frequently asked questions
Yes, but thaw them completely before cooking. Frozen drumsticks release more water, so reduce the added water by about 1/4 cup to avoid a very thin gravy.
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