Share
In many parts of the world, drumstick flowers, known as sojne phool in Bengali, are a culinary gem that is sometimes overlooked. The Moringa tree, which has several health advantages, produces these beautiful, creamy-white blooms. Sojne phool is praised in Bengali cookery for its delicate flavour and adaptability. Sojne Phool is a traditional ingredient in Bengali and other regional dishes; its earthy, somewhat sweet flavour goes well with a variety of meals.
These blossoms give a specific taste to food which makes it more nutritious because they contain vitamins, minerals and antioxidants. Sojne phool is incorporated in a number of cuisines that have been passed generations-old recipes, be it hot aromatic curries or yummy crisp fritters. The recipes help you see how you may cook using drumstick blossoms meaning that more opportunities shall be given to you to prepare this healthy item. All the recipes are well explained and will definitely compel you to get into the kitchen regardless of your cooking abilities.
Sojne Phool Bora
A traditional Bengali meal, Sojne Phool Bora is known for its savoury and crispy fritters. This tasty little snack is easy to prepare and goes well as an appetiser or as a tea companion. To make Sojne Phool Bora ready, once giving the flowers a gentle wash, let them dry. Next, mix besan, red chilli powder, turmeric, and salt to make a batter. In a bowl, mix together the dry ingredients; gradually stir in water to make a thick batter. Make sure the flowers are coated equally by dipping them into the batter. The battered flowers should be shallow-fried in hot oil until they are crispy and golden brown. For an added taste boost, top the hot dish with a dash of chaat masala.
Sojne Phool Posto
A classic Bengali dish known as Sojne Phool Posto beautifully combines the nutty taste of posto (poppy seeds) with the delicate flavours of drumstick blossoms. To make this dish, soak poppy seeds, finely chopped green chillies, and a small amount of mustard oil to make a smooth mixture. Add the poppy seed paste to some hot, aromatic mustard oil in a pan. Allow the flavours to merge by sautéing for a few minutes. Once the Sojne Phool has been cleaned, add them carefully and stir well to coat them in the paste. Once the blooms are soft, boil them for ten to twelve minutes after seasoning with salt. Serve over steamed rice for a hearty meal that showcases Bengali food's flavours.
Sojne Fuler Ghonto
A mix of veggies is combined with drumstick flowers to create the aromatic and cosy Sojne Fuler Ghonto. In order to cook this dish evenly, start by chopping the veggies of your choosing, such as peas, carrots, and potatoes. When the mustard oil in the pan is hot, add the bay leaves and cumin seeds. Once aromatic, sauté for one minute and then add the chopped vegetables. Before adding the cleansed Sojne Phool, stir-fry the vegetables for a few minutes to let them soften. Add salt, red chilli powder, and turmeric to the stew and stir everything well. Simmer the flowers and veggies until they are soft, stirring now and then to keep them from sticking. People who want to get the nutritional benefits of the drumstick blossoms but who want to eat food that will fill them up with lots of energy should try out this recipe.
Sojne Fuler Chorchori
Delicious stir-fry Sojne Fuler Chorchori brings out the natural flavours of drumstick blossoms with a hint of spice and minimal seasonings. Heat the mustard oil in a hot pan until it shimmers. Add the diced potatoes and kalonji to the heated oil and sauté until the potatoes start to soften. After that, combine the cumin powder and turmeric powder with the cleaned Sojne Phool, and cook everything over medium heat. Cook until everything is tender, 10 to 15 minutes. Serve hot as an accompaniment to rice or roti for a flavourful taste that reflects the spirit of Bengali home-cooked meals.
Sojne Phool Kala Channa Bhaja
Combining the delicate sweetness of drumstick blossoms with the earthy flavours of black chickpeas (kala channa) results in a delicious dish called Sojne Phool Kala Channa Bhaja. To make this recipe, soak the black chickpeas for the entire night and then boil them until they are somewhat soft, being careful not to overcook them. Add mustard oil to the pan and sauté sliced onions until caramelised. Stir in the boiling kala channa and the red chilli powder, turmeric, and cumin. In order to blend the flavours, thoroughly mix the cleaned and rinsed Sojne Phool in. This delicious preparation makes a return to traditional dishes on your dining table and can be taken as a big mouthful or as an accompaniment to rice.
Each recipe enhances the unique characteristics of the drumstick blossoms by cooking in combination with spices and foods that complement each other. You may discover the diverse culinary customs of Bengal and take advantage of the many health advantages of this sometimes disregarded ingredient by utilising these nutrient-dense blossoms in your food.
