Remove all the stems from the moringa blossoms and clean them under running water to remove all dirt. Then keep the morenga blossoms on a kitchen towel and wipe off all excess water.
In a bowl, preferably aluminium or with a heavy bottom, mix the moringa flower with turmeric powder, red chili powder, sugar, salt to taste, chopped green chilies, chopped tomatoes and a tbsp of mustard oil. Do not add too much salt since the morenga flower or sojne phul will reduce in quantity and then the salt will be too much.
Cover the bowl with a proper lid and place it over low flame. In olden days, people would just place the bowl over a clay oven and with very low heat.
Let it cook for about fifteen minutes. Remove the lid and check if the flowers have become soft or not. In a small bowl, take a tsp of aata and 1 tbsp of water and make a slurry. Add this slurry to the dish and increase the heat to medium while the water evaporates and everything becomes a nice mushy chorchori.
Check the seasoning and add more salt if required. Finally add a couple of more tbsp of mustard oil and turn off the heat.
Alternatively, you can put everything in a tiffin box and place it in a pressure cooker with a little bit of water and give it one whistle. Once done, take it out in a frying pan, add the aata slurry and dry the water and finish the chorchori with mustard oil.
Serve it hot with some steamed rice.