Sojne Phooler Chorchori
A traditional Bengali stir-fry featuring delicate moringa flowers, tender eggplant, and crispy lentil dumplings.
👩🍳 Process
Heat white oil in a pan, fry the dried lentil dumplings (bori) until brown, and set aside. ▶ 2:00
In the same pan, fry the cubed eggplant until lightly colored and softened, then set aside. ▶ 2:25
Heat mustard oil in the pan and add panch phoron for tempering. Let it splutter. ▶ 3:28
Add the cubed potatoes and stir-fry them until golden brown. ▶ 3:43
Season the potatoes with salt and a pinch of turmeric powder. ▶ 4:05
Add the washed and drained moringa flowers to the pan and mix well with the potatoes. ▶ 5:00
Cover and cook on medium-low heat for 5-6 minutes so the flowers release moisture and soften. ▶ 5:25 5 min
Uncover the pan, stir well, then add the slit green chilies and the fried eggplant cubes. ▶ 5:32
Add a bit of sugar, mix thoroughly, then cover and cook for another 2 minutes. ▶ 5:51 2 min
Uncover, verify that the potatoes are cooked, then add the fried bori. Stir-fry for 1-2 minutes until dry, then turn off the heat. ▶ 6:57
💡 More tips
- Avoid using dry red chilies for this recipe; green chilies yield a better flavor.
