Thursday, 17 March 2016


     Our elders used to say that 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 vegetables. Our moms even prepared vegetarian dishes 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 that 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 mani but were not supposed to touch even. The market ones were not flawless green. When our 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 vegetables 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 it 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 vegetarian dish.... 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.

Peel and 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 seeds 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.


  1. This recipe is new to me…. definitely going to try this…

    1. Swati its typical of eastern India.... thank you

  2. this dish is so close to heart..true to our roots

    1. Truly so Alka.... hence that urge to compile....