Our elders used to say eating drumsticks with the onset of spring was a necessity to keep off measles and similar kind of diseases. Starting from end February, till April we used to eat drumsticks in various ways, in lentil curries, mixed veggies. Our moms even prepared veggies and fritters with drumstick flowers. In those days, when Kolkata was not congested with condominiums, we had a drumstick tree at every nook and corner of our neighbourhood. These trees do not need much care, they grow just like that. I vividly remember our school was situated in a protected zone, there we had a number of these trees ..... I used to look at the freshest green drumsticks hanging and how much I wished to get them for mom but were not supposed to touch even. The market ones were not flawless green. When my son got admitted in school back in Kolkata, it was situated in a 14 acre landed area in the suburban outskirts of Kolkata, I was overjoyed to see so many greens around. The villagers would get me drumsticks and other veggies just for free. While our kids were at school, we moms would go for walks in the nearby villages or chit chat. I miss those days.
This dish we call SHOJNE DATAR CHOCCHORI. Chocchori is usually a dry preparation. We prepare Shojne Datar Chocchori with a mustard and green chilli paste. We cut the drumstick and potatoes lengthwise and cook it with the mustard paste with some tempering. Let us prepare this humble veggie of Shojne Datar Chocchori together.
Drumsticks : 3-4
Potato : 1 big
Black Mustard : 1tsp
Green Chilli : 3-4
Salt : As required
Turmeric : 1tsp
Whole Red Chilli : 2
Nigella Seeds : 3 pinches
Oil : 1 tbsp [ mustard preferably ]
Cut the drumsticks lengthwise. Peel off the skin lightly, the flesh should be intact.
Cut the potatoes lengthwise too. Wash and apply salt n turmeric.
Prepare a paste with mustard seeds, green chilli with little salt. This prevent the paste from turning bitter.
Heat oil in a wok, temper with nigella seed and slitted dry red chillies.
Add the drumsticks and potato pieces. Stir well and cover. Let cook for 3-4 minutes.
Uncover and add the mustard paste. Stir well and cover.
Let cook for another 5-7 minutes at medium to low heat. Uncover, if the water dries up, its done.
To be had with plain white rice.