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Shojne Phooler Bati Chocchori (Bengali-Style Drumstick Flower Curry)


  • Drumstick blossoms use only the flowers and buds, washed thrice in cold water: 3 cups
  • Medium-sized potato chopped into small cubes: 2
  • Black mustard seeds: 3 tbsp
  • White mustard seeds: 2.5 tbsp
  • Poppy seeds: 3 tbsp
  • Finely chopped green chillies: 8
  • Commercial Kasundi Bengali mustard sauce: 1 tsp
  • Turmeric powder: ¾ tsp
  • Salt: 1 tsp or according to taste
  • Sugar: ½ tsp
  • Mustard oil: ¼ cup
  • Mustard oil for garnishing: 4 tbsp
  • Water: ¼ cup if needed


  • Soak the mustard seeds and the poppy seeds in minimal amount of water. After 15 min, make a fine paste of the seeds along with the Kasundi, two green chillies and ½ tsp salt. As this paste turns rancid on standing, it should be freshly made just before the cooking starts.
  • Take a medium-sized aluminium bowl (or a Kadhai) and throw-in the drumstick blossoms and cubed potato. Mix the mustard-poppy paste into it, along with the rest of the ingredients. If the mixture looks too dry, add little water.
  • Cover the bowl with a fitting lid and put it on slow fire for around 20 min, stirring just once in between.
  • Check the potato for doneness. If the potato cubes are cooked through, the cooking has to be stopped. Otherwise, cook for ten more minutes. The final dish should be almost dry.
  • Switch off the flame and add 4 tbsp of raw mustard oil. Mix well and serve with steamed rice.