Phul Kurry

Sojne Phul Tarkari - Moringa Oleifera Flower Curry

Sojne Phul Tarkari - Moringa Oleifera Flower Curry

In our childhood days gatherings and preparing dishes from items of the wild or of the neighborhood garden was a regular day activity, which when defined is not so unsophisticated like nowadays. Now we prefer food found in the local market rather than grown or collected. I still remember during summer holidays how we quietly did shake the sojne trees and collect handful of flowers. Truly speaking for me growing veggies [without soil] in own kitchen garden is more interesting than snatching from other's. I have had a lifetime passion and patience for this.

Moringa Oleifera flower is slightly bitter in taste than its fruit. I generally cook any bitter dish with combination of sweet vegetables. This traditional recipe can be cooked both with brinjal or sweet pumpkin. I prefer pumpkin.

Sojne Phul Tarkari,  Moringa Oleifera Flower Curry

By published: 4.0 stars based on 11 reviews , Prep time: , Cook time: , Total time: , Yield: 1 medium bowl [4 servings], Serving size: 1 tbsp, Calories per serving: 25


Cubed sweet pumpkin: 2 cups, Sojne Phul/Moringa Oleifera flower: 1 cup, Salt and sugar: to taste, Turmeric: 1 tsp, Black mustard seeds: 1 tsp, Whole red chili: 1, Mustard oil: 2 tsp,


  1. Take the flower on a colander, clean and wash with running water very well. Now take a bowl of clean water and soak the flower for 5 minutes. Now take the floated flowers from the top of the bowl and discard the water.
  2. Mix pumpkin, flower, turmeric, sugar and salt.
  3. Heat mustard oil in a pan, add tempering mustard seeds and red chili when seeds splutter add the seasoned vegetables and cover.
  4. After 5 minutes open the lid, stir gently and cook for another 5 minutes or until dry.
  5. Enjoy this traditional tasty healthy Bengali Moringa Oleifera flower recipe. Serve at the beginning of the lunch with rice or roti.

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