Tuesday, June 11, 2013

Potato Eggplant Curry with Drumsticks - Sojne Data diye Begun Aloo Torkari

Today I am very happy. I found a long lost friend on FB. I have been searching her on the cyber world for over 4-5 years but her name is so commonly found among Bengalis that every time I keyed in her name in the search engine, hundred others of her namesakes appeared on the screen, making the act of searching a humongous task. When I was about to give up hope of ever finding her, today out of the blue I received a friend request from her, to my utter shock and surprise. It feels so nice to catch up with old buddies. All the memories of precious bygone days come flooding in your mind and you just drift in a wave of memories. The silly things you did together, the puerile dreams, the skirmishes all come streaming in front of your eyes and you realize how many good years have passed in between. College life would be always special in anyone's life and so many memories of mine are linked with her. I feel bad at time for having grown up so soon.

Anyway, allow me the opportunity to share the recipe now. It is a simple concoction of potato, eggplant and drumsticks. We call drumsticks in Bengali sojne data and we all grow up knowing how chewing on the drumsticks strengthens our teeth. Strengthening or not, I love chewing sojne data for the juicy flavor that bursts in the mouth as I crush them between teeth.


Ingredients:                                               Cooking time: 20-25 minutes

ü  1 eggplant (cut into half circles)

ü  1 or two potatoes (cut into wedges)

ü  1 cup of drum sticks (cut into 1 inch long strip)

ü  4-5 green chillies (chopped)

ü  1 tsp. cumin seeds

ü  1 tsp. turmeric powder

ü  1 tsp. cumin powder

ü  Salt to taste

ü  2 tsp. sugar or as per taste

ü  White oil for cooking


1) Heat oil in a wok. When oil turns hot, add cumin seeds and wait till they crackle.

2) Add potatoes and shallow fry till potatoes turn golden brown in color. Add eggplants and drumsticks. Add turmeric powder and cumin powder. Shallow fry on medium low heat stirring occasionally, for 5-8 minutes.

3) Add salt and sugar. Mix well and cook covered for 5-6 minutes till potatoes and eggplants turn soft. (In order to keep moist in, add a dash of water in between.)

4) Serve hot with roti or rice.

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