Do you have any idea what exactly “Sojne Ful” is? Go and ask your mother this spring season. I am sure they are aware of it and must be feeding you with it too. And you are swallowing those naively without a single question just because of the fact that these are yummy and delicious too.
Now these “Sojne Ful” or the drumstick blossoms fritters are very healthy to eat this season. It has some purely good medicinal aspects. “Sojne Ful” contains calcium and potassium that can be very good for the lactating mothers and it is high source of amino acids too. There are many recipes that can be made out of these “Sojne Ful”. Let our mothers share a few recipes.
Sojne Fuler bora: After washing and sorting out the good and bad ones, add green chili, hewed onion, rice flour, gram flour, carom seeds, poppy seeds, salt, red chili powder, turmeric powder, nigella seeds and mix well. Add some water and make a batter out of it. Heat oil in a pan and pour three to four tablespoon oil into it. Make small balls of the dough and put them on the pan once the oil is done. Turn if each side is turned golden. Remove from oil once done and put it in a soaking paper. Have it as appetizer or side dish along with tea or coffee in the evening.
Sojne Fuler ghonto: Cut vegetables like brinjal, pumpkin, radish, “Sojne Ful”, broad beans, papaya etc. and boil them slightly and keep aside. Put oil in a pan and heat it. Then put ‘vadi’ in it and fry till golden. Add panch foran and have the aroma of the food. Add potatoes and fry fine. Add the veggies and sauté properly. Then add spinach that are chopped and “Sojne Ful” along with coconut, green chili, cumin, turmeric, mustard paste. Mix salt and sugar to taste. Cook it well till you find all the vegetables are boiled properly and garnish it with fried ‘vari’ on top. You can have it with steamed rice.
Sojne Ful bhaja: Wash the “Sojne Ful” or moringa flowers very nicely and drain out the surplus water. Now in the pan add oil and when it is hot enough place panch foron. Add the veggies like brinjal and mix it well. Then put the turmeric powder, salt and sugar as per your taste. Don’t forget to sprinkle some water and let it boil. Cooking time should not be more than 10 minutes. When the “Sojne Ful” has turned soft then you can add mustard paste and cook for 3 minutes. Then it is all ready and you can serve it hot with rice.
Sojne Fuler paturi: If you have enough “Sojne Ful” or moringa flowers then chop them along with spinach and then take mustard oil in a pan. Put some kalo jeera on it and then add Sojne Ful and spinach on it. Don’t forget to mix green chili, red chili, coconut paste and mustard paste. Sugar and salt should be added as per your taste. Wrap it in a banana leaf along with the sheem that you have fried beforehand. Then put that in the steamer and wait till it is done. Have it hot with rice.
