Shojne Phooler Bati Chocchori (Bengali-Style Drumstick Flower Curry)
Drumstick blossomsuse only the flowers and buds, washed thrice in cold water: 3 cups
Medium-sized potatochopped 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 KasundiBengali mustard sauce: 1 tsp
Turmeric powder: ¾ tsp
Salt: 1 tspor according to taste
Sugar: ½ tsp
Mustard oil: ¼ cup
Mustard oil for garnishing: 4 tbsp
Water: ¼ cupif 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.