Blossoming Flavors: Mastering the Art of Shorse Phool Recipe

Blossoming Flavors: Mastering the Art of Shorse Phool Recipe

Shorshe Phool, a popular Bengali dish made with Moringa flowers in a tangy mustard sauce:


  • 2 cups Moringa flowers (shorse phool)
  • 2 tablespoons mustard oil
  • 2 tablespoons mustard seeds
  • 2 green chilies, chopped
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Water as needed
  • Coriander leaves for garnishing (optional)


  1. Clean the Moringa flowers by removing the stems and separating the petals. Rinse them well under cold water.
  2. In a mortar and pestle or a small grinder, grind the mustard seeds into a smooth paste by adding a little water. Set aside.
  3. Heat mustard oil in a pan or kadai over medium heat. Add the chopped green chilies and sauté for a minute.
  4. Add the Moringa flowers to the pan and stir-fry for about 2-3 minutes until they become tender.
  5. Reduce the heat to low and add the turmeric powder and salt. Mix well.
  6. Add the mustard paste to the pan and stir everything together, ensuring the flowers are coated with the mustard sauce.
  7. Add water, about 1/2 cup or as needed, to achieve the desired consistency of the sauce. Mix well.
  8. Cover the pan and let the dish simmer on low heat for about 5-7 minutes, allowing the flavors to meld together.
  9. Check the seasoning and adjust salt if needed.
  10. Once the Moringa flowers are cooked and the sauce has thickened, remove from heat.
  11. Garnish with freshly chopped coriander leaves, if desired.
  12. Serve Shorshe Phool hot with steamed rice or roti.

Enjoy the delightful flavors of this tangy and aromatic Bengali dish!

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