Sojne dantar Chochori

The prosperous culinary heritage of India has helped us to relish and taste several types of vegetables and fruits thereby derive out umpteen health benefits from them. One such amazing vegetable that is greatly valued and earns our interest is drumstick or sojne data.

This humble vegetable has been used extensively in Bengali cuisine. Drumsticks render their unique flavor to dishes like shukto. Drumstick pods and leaves are a storehouse of essential nutrients, whereas the leaves are the most nutrient part of the plant and one of the finest sources of calcium, iron, zinc, selenium, and magnesium.  Fresh pods and seeds are a great source of oleic acid, a healthy fatty acid that is known to promote heart health.

Chochori is often a mishmash of vegetables eg. Sim Beguner Chochori. But there are many preparations which also uses fish eg. Choto Machher Chochori, Chingrir Bati Chochori and Machher tel r chochori or meat, like classic Mete Chochori.

Sojne Dantar Chochori

Course Side Dish
Cuisine Bengali
Keyword drumstickrecipes, sojnedatarchochori
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 6 drum sticks (peeled and cut in to 3 inch long)
  • 100 g potato cut into long thin slices
  • 4 long thin eggplants (you can use any kind)
  • teaspoon of kalojeera/nigella seeds
  • 3 green chillies or according to your choice
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of yellow mustard seeds
  • Salt to taste
  • 2 tablespoons of mustard oil


  • Soak yellow and black mustard seeds for 20 minutes. Make a paste of the mustard seeds, salt and green chilies and let it sit for about 30 minutes.
  • In a kadai, add two tablespoons of mustard oil and heat it.
  • Fry the eggplant slices and keep them aside.
  • To the remaining hot oil, add the nigella seeds and let them splutter
  • Now, add the potato slices to the kadai and saute them till they turn golden brown at the edges.
  • Add the drumsticks and continue sauteing them for about a minute.
  • Now, add about half cup of water to the kadai till the vegetables are almost completely done.
  • Now, add the mustard paste to the kadai followed by the sauteed eggplants.
  • Continue cooking on medium flame till the chochori becomes semi dry. Adjust the seasoning.
  • Turn off the flame and serve.

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