Sojinar Torkari
A light, soupy Bengali curry featuring tender moringa drumsticks (a vegetable) and potatoes. This traditional summer dish is subtly spiced with panch phoron and ginger, making it both comforting and refreshing. Perfect with steamed rice for a wholesome meal.
For 4 servings
Prepare the Tempering (Phodon)
- Heat mustard oil in a kadai or deep pan over medium heat until it is lightly smoking.
- Reduce the heat slightly and add the panch phoron, dried red chilies, and bay leaf.
- Allow the spices to splutter for about 30-40 seconds until they release their aroma. Be careful not to burn them.
Sauté Potatoes and Aromatics
- Add the cubed potatoes to the pan. Sauté for 4-5 minutes, stirring occasionally, until the edges turn light golden brown.
- Add the ginger paste and cook for another minute, stirring continuously, until the raw smell disappears.
Add Spices and Moringa
- Add the turmeric powder and cumin powder. Sauté for 30 seconds until fragrant.
- Add the moringa drumstick pieces and gently mix to coat them with the oil and spices. Cook for 1-2 minutes.
Simmer the Curry
- Pour in 3 cups of warm water. Add salt, sugar, and the slit green chilies. Stir everything together.
- Bring the curry to a rolling boil, then reduce the heat to a low-medium.
- Cover the pan and let it simmer for 15-20 minutes, or until both the potatoes and moringa drumsticks are tender. You can check by piercing a potato with a knife; it should go through easily.
Finish and Serve
- Once the vegetables are cooked, turn off the heat. If using, drizzle the ghee over the curry.
- Keep the curry covered for 5 minutes to let the flavors meld together.
- Serve the Sojinar Torkari hot with a side of steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil. If you find its pungency too strong, you can heat it until it just starts to smoke, then let it cool slightly before adding spices.
- 2Do not overcook the moringa drumsticks, as they can become mushy and disintegrate into the curry.
- 3For extra texture and protein, you can add a handful of fried 'bori' (sun-dried lentil dumplings) to the curry during the last 5 minutes of simmering.
- 4To prepare moringa drumsticks, lightly scrape the tough outer skin with a peeler or knife before cutting them into pieces. This makes them more tender.
- 5This curry is meant to be light and soupy ('patla jhol'). Adjust the amount of water to achieve your preferred consistency.
Adapt it for your goals.
Add Vegetables
You can add other summer vegetables like raw banana (kanchkola), pointed gourd (potol), or brinjal (begun) along with the potatoes for a mixed vegetable version.
Spice PasteSpice Paste
For a slightly thicker and more flavorful gravy, you can make a paste of 1 teaspoon each of cumin seeds and coriander seeds with the ginger and add it in step 2.
Without Onion/GarlicWithout Onion/Garlic
This is a traditional 'niramish' (vegetarian, no onion/garlic) recipe. It is meant to be light and sattvic.
Why this is on our healthy list.
Nutrient Powerhouse
Moringa drumsticks are packed with vitamins A, C, and E, as well as calcium, potassium, and protein, supporting overall health and wellness.
Natural Anti-inflammatory
Ingredients like turmeric (curcumin), ginger, and moringa contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Supports Healthy Digestion
This light, soupy curry is easy on the stomach. Ginger helps soothe the digestive tract, while the fiber from the vegetables promotes regular bowel movements.
Boosts Immunity
The high Vitamin C content in moringa, combined with the antioxidant properties of spices like turmeric, helps strengthen the immune system.
Frequently asked questions
Sojinar Torkari is a traditional Bengali curry made with 'sojina data' (moringa drumsticks) and potatoes in a light, soupy gravy. It's a classic summer dish, known for being easy to digest and subtly spiced with panch phoron.