Shojne Datar Panchmishali

Tender spring drumsticks stir-fried with ripe pumpkin in this light, mildly sour Bengali recipe

  • Cooking time
    1 hour, 10 minutes
  • Calories
    kcal
Recommended by
95.7
%
of
4143
viewers who rated this recipe on Youtube

This mildly sour, light panchmishali torkari (or vegetable medley) is perfect for the spring and summer when sojne data are in season. The Bengali kitchen has a whole genre of panchmishali, each with a specific set of vegetables and spices, leading to very different dishes. This sojne data recipe has no spice apart from the tempering and turmeric, and is perfect for the hot weather.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
5 servings
  • 20 g mustard oil
  • 2 pcs dried red chillies
  • 2 pcs bay leaves
  • ¼ tsp kaalo jeere (nigella seeds)
  • 175 g potatoes
  • 250 g pumpkin
  • 300 g shojne data (drumstick; after cleaning 250 g)
  • 175 g brinjal
  • 85 g tomato
  • 2 pcs green chillies
  • 3 g turmeric
  • 8 g salt
  • 15 g sugar

Method

  1. Peel and cut shojne data (drumsticks) in 3-cm-long segments, potatoes in 4-cm chunks, pumpkin in 5-cm cubes and brinjal in 5-cm-long sections. Dice the tomatoes and slit the green chillies.
  2. Heat 20 g mustard oil. Temper it with dried red chillies, bay leaves and kaalo jeere.
  3. Add the potatoes, and fry for 4 minutes on medium-low heat until lightly coloured. Next add pumpkin and drumsticks. Fry them, covered, for about 5 minutes. Then add the brinjal and fry again for about 4 minutes.
  4. Add the salt and turmeric, and continue cooking all the vegetables together slowly on low heat, for about 20 minutes or so.
  5. Uncover the pan and add the tomatoes, slit green chillies and sugar. Continue cooking until the vegetables are done.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 2000+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Bota-soho Begun Bhaja

Fried brinjal with stalk on

  • 20 mins
  • 104
    kcal
Viewers liked this
%

Peyajkoli Bhaja

A stir-fry with onion-blossom stalk

  • 40 mins
  • 160
    kcal
Viewers liked this
%

Bhetki Machher Jhol

With winter vegetables

  • 45 mins
  • 208
    kcal
Viewers liked this
%

Kacha Tetuler Tok

A light, green-tamarind chutney

  • 30 mins
  • 103
    kcal
Viewers liked this
%
See all New recipes »
More
panchmishali
recipes
View all »

Panchmishali Dal

This is the summery version of everyone's favourite 'bhaja' (roasted) mooger dal, this time loaded with a variety of summer vegetables

  • 40 minutes
  • 130
    kcal

Panchmishali Torkari

A medley of winter vegetables, slow-cooked in their own juices

  • 90 minutes
  • kcal

Palong Shaaker Ghonto

A dry curry of spinach and winter vegetables, slow-cooked in their own juices.

  • 60 minutes
  • 163
    kcal
More
summer
recipes
View all »

Bel'er Shorbot

A refreshing summer drink made with Indian bael or wood apple

  • 20 minutes
  • 323
    kcal

Potoler Tel Jhol

A simple, quick, and light curry of pointed gourd, flavoured with mustard oil, nigella seeds, and green chillies.

  • 40 minutes
  • kcal

Mochar Ghonto

Curried banana blossom with flavours of ginger, cumin, ghee, and garam masala.

  • 2 hours
  • 150
    kcal