Is Sojne Data Chorchori healthy?

Yes, it is a very healthy dish. It's packed with a variety of vegetables, making it rich in fiber, vitamins, and minerals. Drumsticks (sojne data) are known for their numerous health benefits, and mustard oil contains healthy monounsaturated and polyunsaturated fats.

What is 'panch phoron'?

Panch Phoron is a traditional Bengali five-spice blend consisting of whole fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal parts. It is used for tempering and adds a unique, complex aroma and flavor to dishes.

My mustard paste turned bitter. Why?

Mustard paste can turn bitter for two main reasons: over-grinding or over-cooking. Grind it just until smooth, and always add a green chili and salt during grinding to help prevent bitterness. When cooking, sauté the paste for no more than a minute.

Can I use other vegetables in this chorchori?

Absolutely! Chorchori is a versatile dish. You can use other seasonal vegetables like radish, sweet potato, flat beans, or even cauliflower florets. Adjust cooking times based on the hardness of the vegetables.

What can I use instead of 'bori'?

Bori (dried lentil dumplings) adds a unique crunch. If you cannot find them, you can omit them. Alternatively, you can add a handful of roasted peanuts or some fried paneer cubes at the end for a different textural element.

Home / Recipes / bengali / Sojne Data Chorchori

bengaliMediumvegetariangluten freenut freesoy free

Sojne Data Chorchori

RATING

4.4/5(63)

TASTE SCORE

7/10

A quintessential Bengali mixed vegetable stir-fry featuring tender drumsticks, potatoes, and eggplant in a pungent mustard sauce. This rustic, flavorful dish is a celebration of seasonal vegetables and pairs perfectly with steamed rice.

PREP

20m

COOK

25m

SERVES

1 CUP

325 cal

SERVINGS

METHOD · 8 STEPS

Prepare the mustard paste: Soak the black mustard seeds in warm water for 15 minutes. Drain and transfer to a grinder with 1 green chili, a pinch of salt, and 2 tablespoons of water. Grind to a smooth paste. Set aside.
Fry the bori: Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's lightly smoking. Reduce the heat and fry the bori (lentil dumplings) for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside.
Temper the spices: In the same oil, add the panch phoron, dried red chilies, and bay leaf. Let the spices splutter for about 30 seconds until fragrant.
Sauté hard vegetables: Add the cubed potatoes and pumpkin to the pan. Sauté for 4-5 minutes until they develop light brown spots.
Sauté soft vegetables: Add the drumsticks and eggplant. Continue to sauté for another 5-6 minutes, stirring occasionally, until all vegetables are partially cooked and lightly browned.
Add spices and mustard paste: Add the turmeric powder and salt, mixing well. Then, stir in the prepared mustard paste and the 2 slit green chilies. Cook for only 1 minute, stirring constantly to prevent the mustard from turning bitter.
Simmer the chorchori: Pour in 1 cup of water and add the sugar. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until all the vegetables are tender but still hold their shape.
Finish and serve: Uncover the pan and gently mix in the fried bori and the optional ghee. Cook for one more minute. Turn off the heat and let the chorchori rest for 5 minutes to allow the flavors to meld. Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mustard oil. Heat it until it's lightly smoking to reduce its pungency before adding spices.
2
Always add a pinch of salt and a green chili when grinding mustard seeds to prevent the paste from becoming bitter.
3
The order of adding vegetables is crucial. Hard vegetables like potatoes go in first, followed by softer ones like eggplant, to ensure even cooking.
4
Do not overcook the mustard paste; a minute of cooking is enough. Overcooking can make the entire dish bitter.
5
The fried bori adds a wonderful crunch. Add them just before finishing to prevent them from getting soggy.
6
A small amount of sugar is essential to balance the sharp, pungent flavor of the mustard and the slight bitterness of the vegetables.

RECIPE VARIATIONS

Adapt it for your goals.

Add Seafood

For a non-vegetarian version, add small fried prawns (chingri maach) along with the vegetables for a classic Bengali 'Chingri Chorchori'.

Different Vegetables

You can incorporate other vegetables like radish (mulo), sweet potato (ranga aloo), or flat beans (sheem) based on seasonal availability.

Spicier Version

Increase the number of green and dried red chilies, or add a pinch of red chili powder along with the turmeric for extra heat.

With Poppy Seed Paste

Add 1 tablespoon of poppy seed paste (posto bata) along with the mustard paste for a creamier texture and nuttier flavor.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Fiber

The combination of multiple vegetables like drumsticks, pumpkin, and eggplant makes this dish an excellent source of dietary fiber, which aids digestion and promotes gut health.

inflammation

Anti-inflammatory Properties

Ingredients like mustard seeds, turmeric, and drumsticks are known for their anti-inflammatory compounds, which can help reduce inflammation in the body.

nutrients

Packed with Nutrients

This dish is a powerhouse of essential vitamins and minerals, including Vitamin C, Vitamin A, iron, and calcium, contributed by the diverse range of vegetables used.

bone

Good for Bone Health

Drumsticks (Sojne Data) are an excellent source of calcium and iron, which are vital for maintaining strong and healthy bones.

QUESTIONS?

Frequently asked questions

A single serving of Sojne Data Chorchori (approximately 275g) contains around 250-300 calories, primarily from the vegetables, mustard oil, and bori.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

EXPLORE

Cuisines we love

American818 Awadhi355 Bengali373 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek2 Gujarati378

Sojne Data Chorchori

For 4 servings

Prepare the mustard paste: Soak the black mustard seeds in warm water for 15 minutes. Drain and transfer to a grinder with 1 green chili, a pinch of salt, and 2 tablespoons of water. Grind to a smooth paste. Set aside.

Fry the bori: Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's lightly smoking. Reduce the heat and fry the bori (lentil dumplings) for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside.

Temper the spices: In the same oil, add the panch phoron, dried red chilies, and bay leaf. Let the spices splutter for about 30 seconds until fragrant.

Sauté hard vegetables: Add the cubed potatoes and pumpkin to the pan. Sauté for 4-5 minutes until they develop light brown spots.

Sauté soft vegetables: Add the drumsticks and eggplant. Continue to sauté for another 5-6 minutes, stirring occasionally, until all vegetables are partially cooked and lightly browned.

Add spices and mustard paste: Add the turmeric powder and salt, mixing well. Then, stir in the prepared mustard paste and the 2 slit green chilies. Cook for only 1 minute, stirring constantly to prevent the mustard from turning bitter.

Simmer the chorchori: Pour in 1 cup of water and add the sugar. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until all the vegetables are tender but still hold their shape.

Finish and serve: Uncover the pan and gently mix in the fried bori and the optional ghee. Cook for one more minute. Turn off the heat and let the chorchori rest for 5 minutes to allow the flavors to meld. Serve hot with steamed rice.