Chorchori

Chorchori

Chorchori

A melange of fresh cooked vegetables seasoned with aromatic spices. Yes, that about sums up the immensely popular traditional Bengali dish known as Chorchori. This earthy and delightful recipe makes use of plenty of different vegetables that usually grow in Bengal, like pumpkin (kaddoo), potatoes (aloo), eggplant (baingan), etc. It is a great way to put leftover vegetables to use. The best part about this dish is that it doesn’t really have a fixed recipe. You can add your own spin to the dish by including other vegetables, or adding non-vegetarian ingredients like fish to make it more interesting. This mixed vegetable concoction is flavoured with a spice tempering courtesy of panch phoran, the definitive Bengali spice mixture. Green chillies (hari mirch) and cumin seeds (jeera) are also added to enhance the flavour. These spices can be added according to taste. Boris, or dried lentil dumplings can be included in the recipe too. It should be kept in mind that minimal amount of water should be used for cooking. If you are using green vegetables, they give out water which helps the other vegetables to cook faster. Once cooked properly, these vegetables are mashed together and served along with dal and rice. This amazing medley that is Chorchori is sure to wow the crowd with its uniquely blended flavours.

You may also like bengali recipes Aloo Posto, Mochar Ghonto, Kumro Bonthi, Sukto

How to make Chorchori

Ingredients

Potatoes (aalo) chopped 1 cup
Radish (mooli) chopped  ½ cup
Egg plant (baigan) big pieces 1 cup
Cauliflower (gobhi) chopped 1 cup
Pumpkin (kaddu) chopped 1 cup
Flat beans (phaliya)  halved 1 cup
Mustard oil (sarso ka tel) 4 table spoons
Panch poran ½ tea spoon
Salt (namak) to taste
Sugar (chini) 1 tea spoon
Turmeric (haldi) ¼ tea spoon
Green chilli (hari mirch) 1 slit
Coriander leaves for garnish

Spices to grind

Ginger, chopped 1 tea spoon
Green chillies (hari mirch) 2
Cumin (jeera) seeds ½ tea spoon

Method

  • 1. Make a fine paste of ginger and cumin seeds in blender.
  • 2. Heat mustard oil and add the panch poran and stir it.
  • 3. First add the potatoes and radish and let them fry on low heat.
  • 4. Once they looked half cooked, add the pumpkin and cauliflower and cook it for 4-5 minutes
  • 5. Once the potatoes and radish are almost cooked add turmeric and garlic-cumin paste.
  • 6. Now add the broad beans and brinjals and let it cook for sometimes.
  • 7. Add some salt along with a slit green chilli.
  • 8. Cook it well on low flame. Once vegetables are cooked completely mash them a bit.
  • 9. Let it cook for another 4-5 minutes and garnish it with coriander leaves.
  • 10. Serve it hot with Dal and Rice.

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Chorchori
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