Sojinar Torkari
Tender drumsticks simmered in a light, aromatic gravy with potatoes and subtle Bengali spices. This simple, everyday curry from Bengal lets the natural sweetness of sojne data (moringa pods) shine through a delicate broth that pairs beautifully with steamed rice.
For 4 servings
- prep · ~10 min
Prep the drumsticks and potatoes.
1.Wash the drumsticks thoroughly and trim off both ends.2.Cut drumsticks into 2-inch pieces, scraping off any fibrous outer layer if tough.3.Peel the potatoes and cut into 1-inch cubes. - temper · ~3 min
Make the tempering.
1.Heat mustard oil in a kadai or deep pan over medium heat until it reaches smoking point.2.Lower the heat and let the oil cool slightly for 30 seconds.3.Add nigella seeds and let them crackle for 15 seconds.4.Add slit green chilies and ginger paste, sautéing for 30 seconds until fragrant.TIPHeating mustard oil to its smoking point removes the raw pungent smell and makes it gentler on the stomach. - saute · ~1 min
Bloom the spices.
1.Sprinkle in turmeric powder and red chili powder.2.Sauté on low heat for 20 seconds, stirring constantly to avoid burning the spices.TIPKeep the heat low — dry spices burn quickly and turn bitter. - simmer · ~20 min
Cook the potatoes and drumsticks.
1.Add the cubed potatoes and drumstick pieces to the pan.2.Stir well to coat them evenly with the spice mixture.3.Pour in 2 cups of water and add salt and sugar.4.Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender and the drumsticks are soft.TIPDon't overcook the drumsticks — they should hold their shape but the inner pulp should be easily scraped out with your teeth when eating. - simmer · ~4 min
Adjust the gravy and finish.
1.Check the consistency — the gravy should be light and slightly thickened from the potatoes.2.If the gravy is too thick, add a splash of warm water and simmer for 2 more minutes.3.If it is too thin, simmer uncovered for 3-4 minutes to reduce slightly.4.Taste and adjust salt if needed. - serve
Serve hot with steamed rice.
Ladle the drumsticks and potatoes into a serving bowl along with the light, soupy gravy. Serve immediately with plain steamed rice, allowing the delicate broth to soak into the rice.
TIPDrizzle a few drops of raw mustard oil on top just before serving for an authentic Bengali touch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce bitterness, scrape off any fibrous outer layer from tough drumstick pieces before cooking.
- 2Always heat mustard oil to its smoking point and then let it cool slightly—this tames its pungency.
- 3Keep the heat low when blooming the dry spice powders to prevent them from burning and turning acrid.
- 4Simmer the curry uncovered for the last few minutes if you prefer a slightly thicker gravy.
- 5For the best texture, cook the drumsticks just until the inner pulp is tender but the pods still hold their shape.
- 6Make-ahead tip: Sojinar Torkari tastes even better the next day as the flavours meld; refrigerate for up to 2 days.
- 7Serve with a few drops of raw mustard oil drizzled on top to amp up the authentic Bengali aroma.
Adapt it for your goals.
Vegan
This recipe is already vegan, as it uses no dairy or animal products. For extra richness, stir in a splash of coconut milk at the end.
low oilLow-oil
Replace the 1 tbsp mustard oil with a light spray or use water-sautéing for the tempering to cut down on fat while retaining flavour.
high proteinHigh-protein
Add 1/2 cup of cooked yellow moong dal or chickpeas during the simmering step to boost protein without masking the drumstick's flavour.
jainJain
Skip the ginger and green chilies (as per some Jain practices) and instead add a pinch of asafoetida (hing) to the tempering for a similar aromatic lift.
Why this is on our healthy list.
Rich in Moringa Nutrients
Drumsticks (moringa pods) are loaded with vitamins A and C, calcium, and iron, supporting bone health and immunity.
Low-Calorie Comfort Food
This light, water-based curry is low in calories and fat, making it a guilt-free everyday meal when paired with rice.
Natural Digestive Aid
Mustard oil and nigella seeds both stimulate digestion, while ginger soothes the stomach.
Frequently asked questions
The drumsticks should be fork-tender but still hold their shape—when pressed gently, the inner pulp should be soft enough to scrape out easily with your teeth.
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