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%Bengali Shojne Phuler Chorchori Recipe Debjanir Rannaghar

Shojne Phuler Chorchori


Shojne Phuler Chorchori is a tasty vegetarian and vegan Bengali side dish made with Moringa Flowers, Potato, Eggplant, and Green Peas as the main ingredients.


Units Scale
  • 200g Shojne Phul aka Moringa Flower
  • 2 Potatoes
  • 1/2 Eggplant
  • 1 Green Tomato (if not available use normal red tomato)
  • 1/2 cup Green Peas
  • 6-8 Green Chilies


  • 1/2 Tsp. Panch Phoron
  • 2 Dry Red Chili

Spices and Oil

  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Salt
  • 3 Tbsp. Mustard Oil


  1. Wash and clean Moringa Flowers properly just before cooking the chorchori.
  2. Peel the skin and cut the potatoes into small cubes.
  3. Cut Eggplant into small cubes as well without removing the skin.
  4. Take a big Green Tomato and finely chop it. I do not prefer a paste of tomato while making hte chorchori. 
  5. If not available, use a red tomato, however, green tomato not only enhances the flavor but also gives an amazing color to this dish.
  6. Now make a paste of 2 Green Chillies and cut the other into halves.
  7. Heat 2 Tbsp. Mustard Oil in a pan.
  8. Temper the oil with Dry red Chillies and Panch Phoron aka Bengali five spices.
  9. Add Potato Chunks followed by 1/4 Tsp. Salt and 1/4 Tsp. Turmeric Powder.
  10. Fry the Potatoes till they are 1/2 done.
  11. This should take around 5-8 minutes depending on the quality of the potato.
  12. Now add Eggplant cubes and fry those along with the potatoes.
  13. Once the eggplant started softening, add Green tomatoes and Green Peas.
  14. After adding those add the remaining salt, and turmeric powder along with the green chili paste.
  15. Add chopped green Chilies as well and give it a thorough mix.
  16. At this point add Moringa Flowers aka Shojne Phul to the mixture and give it a thorough mix.
  17. Now cover the pan with a lid and cook on low flame for around 10 minutes.
  18. By this time the tomatoes and eggplant will completely soften; the flowers will be soggy; the potato and green peas will be well-cooked yet in shape.
  19. Now add 1 Tbsp. Raw Mustard Oil and give a thorough mix.
  20. If needed adjust the salt.
  21. Serve Shojne Phuler Chorchori hot with steamed rice and plain Masoor Daal.


  • Using a green tomato is optional; you can use red tomato as well. However, it gives an amazing color as well as an earthy taste to the dish.
  • Instead of mustard oil, you can use other oil however, the ideal is mustard oil.
  • Instead of green chilies, you can use chili powder.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 75g
  • Calories: 141
  • Sugar: 3.6g
  • Sodium: 396mg
  • Fat: 7.3g
  • Saturated Fat: 0.9g
  • Carbohydrates: 17.3g
  • Fiber: 4.4g
  • Protein: 2.9g
  • Cholesterol: 0mg

Keywords: Shojne Phuler Chorchori recipe, Shojne Phool recipe, Moringa Flower recipe, debjanir rannaghar, Bengali food blogger, Bengali food blog

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