Sojne Phul Fry and Paturi - Drumstick Flower

Sojne Phul Bhaja — Drumstick Flower Fry

Sojne phul bhaja is a traditional Bengali seasonal recipe made with drumstick flowers, brinjal, panch phoron, turmeric, and mustard oil. Sojne, also known as moringa or drumstick tree, is valued in Bengali kitchens for its flowers, leaves, and pods.

Basic Information

Bengali: Sojne phul / সজনে ফুল

Scientific name: Moringa oleifera

Sanskrit names: Shobhanjana, Sigru, Saubhanjana.

Vernacular Names of Sojne

• English: Drumstick tree, moringa
• Hindi: Munga, Sahjan
• Gujarati: Saragavo
• Malayalam: Moringa
• Odisha: Soandal
• Sindhi: Swanjera

Sojne phul paturi, a Bengali drumstick flower preparation wrapped in banana leaves.

Sojne Phul Bhaja Ingredients

• Sojne phul / moringa flowers: 2 cups
• Brinjal, diced: 200 g
• Dry red chillies: 2
• Panch phoron: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Salt to taste
• Sugar: 1/2 teaspoon
• Hot water: 1 to 2 teaspoons
• Mustard oil: 2 tablespoons

Method

1. Wash the sojne flowers thoroughly and drain well.
2. Heat mustard oil in a pan until it smokes lightly.
3. Add broken dry red chillies and panch phoron.
4. Add diced brinjal and stir well.
5. Add turmeric powder, salt, and sugar.
6. Add the sojne flowers and sprinkle a little hot water.
7. Cover and cook on low heat for 8 to 10 minutes.
8. When tender, fry for another 2 to 3 minutes and serve with rice.

Use of Moringa Leaves and Pods

Traditional uses of moringa leaves and pods for food preparation.

Moringa leaves are used in many traditional recipes. They contain vitamins, minerals, carotenoids, and other plant compounds. Research reviews describe Moringa oleifera as a nutrient-rich plant with bioactive compounds. Read more from this scientific review on Moringa oleifera.

Dehydrated drumstick leaf powder can be added to foods such as dal, soup, dhebra, muthia, and other vegetable preparations.

Sojne / Moringa as a Green Food

Moringa leaves are often discussed for their vitamin, mineral, and plant-protein content.

For a broader review of moringa nutrition, phytochemicals, and traditional use, see this updated review of Moringa oleifera.

Sojne Phuler Sheem Palong Paturi

Ingredients

• Sheem / broad beans: 100 g
• Sojne phul / drumstick flowers: 200 g
• Spinach: 100 g
• Mustard oil: 2 tablespoons
• Kalo jeera / nigella seeds: 1/4 teaspoon
• Coconut paste: 1/2 tablespoon
• Mustard paste: 1 teaspoon
• Green chilli paste: 1 teaspoon
• Salt and sugar to taste
• Turmeric: one pinch
• Banana leaves: 2

Method

1. Cut the sheem into small pieces and lightly fry them.
2. Boil the drumstick flowers and spinach, then chop well.
3. Heat mustard oil in a pan.
4. Add kalo jeera, sojne flowers, and spinach.
5. Add coconut paste, mustard paste, green chilli paste, turmeric, salt, and sugar.
6. Wrap the mixture with the half-fried sheem in banana leaves.
7. Steam until done and serve hot.

Traditional Usage

Sojne phul recipes are traditionally served with Bengali recipes such as Gota Sheddho during Sheetal Shasthi, observed after Vasant Panchami or Saraswati Puja.

FAQ

What is sojne phul?

Sojne phul means drumstick flower or moringa flower. It comes from the Moringa oleifera tree.

Can sojne phul be cooked with brinjal?

Yes. In Bengali cooking, sojne phul is often cooked with brinjal, mustard oil, turmeric, and panch phoron.

What is sojne phuler paturi?

Sojne phuler paturi is a banana-leaf-wrapped preparation made with drumstick flowers, greens, mustard paste, coconut paste, and mustard oil.

When is sojne phul traditionally eaten in Bengal?

It is often associated with seasonal Bengali cooking and may be served around Sheetal Shasthi with Gota Sheddho.