Sojne Patar Chochori

Moringa leaves/sojne pata/ drumstick leaves, loaded with vitamins (A, B1, B2, B3, and C) and minerals(Magnesium, Iron Calcium, Phosphorus, and Zinc) are nutritionally very rich, leaving behind carrots, oranges, and even milk. Their antioxidant properties are known to boost the immune system. The leaves find many uses in Indian cuisine as they are versatile and can be incorporated into the diet in many ways. While chochori is what my mother often prepared at home, you can also make bora(fritters), put them in lentils etc.

Moringa leaves, unlike many other leaves are a bit harder. Therefore, make it a point to choose the tender leaves. Additionally, it becomes easier when leaves are steamed beforehand in a pressure cooker for upto two whistles. However, do not discard the water after steaming. Moringa leaves being rich in nutrients, the water will have lots of nutrients and therefore should not be thrown away.

Sojne Patar Chochori

Course Side Dish
Cuisine Bengali
Keyword chochori, drumstickleavepreparation, healthyeating, moringaleavesrecipe, seasonalproduce, sojnepatarecipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5


  • 3 cups of sojne/drumstick/moringa leaves
  • 3 drumsticks peeled and cut into finger size
  • 1   cup of pumpkin, peeled and cut into medium size chunks
  • 2  cups  of eggplants, cut into longitudinal chunks
  • Salt as per taste
  • 3 tablespoons of mustard oil
  • ½ teaspoon of paanch phoron
  • 2-3 whole red chilies
  • ¼ cup of thinly sliced onions
  • 2-3 green chilies
  • 1 teaspoon of turmeric powder
  • ½ tablespoon of ginger paste
  • 1 teaspoon of sugar


  • Collect the tender moringa / drumstick/ sajne shaak leaves in a wide bowl. Wash them properly and keep them aside.
  • Steam the moringa leaves in minimal amount of water. Do not discard the water.
  • Meanwhile wash the vegetables as mentioned above in the ingredients and try to keep the size of the vegetables same as much as possible.
  • Now heat a kadhai and heat the mustard oil till it begins to smoke. Temper the oil with dry red chillies and paanch phoron.
  • As the spices release aroma, add the thinly sliced onions to the kadai and saute them till they turn translucent.
  • Add the grated ginger and continue sauteing them together.
  • Add the potatoes, drumsticks, pumpkin and brinjal in the given order and continue sauteing them. (The vegetables which takes the maximum time to cook is added first)
  • Add salt, turmeric powder, sugar and green chilies to the kadai and saute them for a couple of minutes. Add about ¼ cup of water to the kadai and cook the vegetables covered.
  • Lastly add the steamed moringa / drumstick leaves. Cook all the vegetables and leaves together till they are completely done.
  • Once done, check for the seasoning and continue cooking till all the juices are soaked up.
  • Turn off the flame and serve with steamed rice.

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