First, wash all the veggies thoroughly under water.

Next, peel and cut the drumsticks or Sojne data into 1 ½ inch pieces.

Next, cut the potatoes into cubes into medium size, and dice the pumpkin.

Keep them aside.

In a small bowl add water and soak the black mustard seeds.

Now, take a mortar and pestle or a sil batta and make a coarse paste of the green chilis. Keep them aside.

Take a kadhai or a cooking pot and add mustard oil (around 2 tbsp).

Let the oil heat until it smokes a little and then add the urad dal bori.

Fry them until golden and then transfer them onto a kitchen tissue-covered plate. Keep them aside.

In the same oil, add the Panch phoron.

Stir them and let them splatter.

Now, add the potato and pumpkin cubes. Stir them nicely.

Next, add the pieces of Sojne Data.

Stir everything nicely and add the turmeric powder, salt to taste, and sugar to taste (to balance the salt).

Stir and let them cook for about 2-3 minutes. keep the flame on medium.

After this, add the course paste of green chili and combine everything.

Let all the flavors combine and then add around 2 cups of water.

Cover the kadhai or the cooking pot and let all the veggies cook properly.

Stir occasionally and check if they are cooking properly.

In the meantime, take the same mortar and pestle or the sil batta used for the chilis, and place the soaked black mustard seeds on it.

Make a fine paste and keep it aside.

After cooking the veggies for about 5-7 minutes, remove the cover and check if they are cooked. Stir them again from all the sides and add the mustard paste.

Combine everything nicely.

Cover and cook until the veggies are done.

Stir from all the sides occasionally.

When the water dries up a bit and forms a gravy take a taste test. Add if anything is needed.

After they are done, scrape from all the sides once again and then transfer into a bowl.

Garnish the Sojne Data’r Chochori by crushing some already fried urad dal Vari (or bori).