SOJNE PHULER TORKARI (DRUMSTICK BLOSSOMS CURRY)

This is a typically Bengali recipe made with the blossoms of Drumsticks Tree (Moringa oleifera), is a very beneficial tree and these flowers also are widely used for medicines. Those blossoms are edible when cooked and are said to taste like mushrooms. Try this simple Bengali delicacy and relish its flavorful heavenly taste.

INGREDIENTS:
2 Bunches of Drumstick Blossoms (Sojne Phul)
1 Medium Potato
A Handful of Green Peas (frozen)
1/2 of a Medium sized Eggplant
2 Green Chillies (chopped)
1/2 Tsp Turmeric powder
A pinch of Asafoetida
1/3 tsp Paach Phoron (mixture of fennel, cumin, mustard, carom and nigella seeds)
1 Medium Tomato (copped)
1/2 tsp Sugar (for flavor)
3 tbsps Mustard Oil (or any oil)
Salt to taste

METHOD:

Cut potato and egg plant in small cubes. Remove the hard part of the stem from the bunches of drumstick blossoms.

Heat oil in a wok. Add panch phoron and a pinch of asafoetida, following by potato, green chillies and eggplant in it. Fry for 3 minutes.

Add turmeric powder, tomatoes and salt in it. Fry for another 3 minutes.

Now add peas and drumsticks blossoms and very soft part of stem in it. Mix nicely. 

Add sugar and 1/4 cup of water. Cover and cook for another 3-4 minutes on medium heat or till the gravy is almost dried up. Remove from heat.

Serve with steamed rice as a side dish.