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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
The chorchori has a slightly pungent taste from the use of mustard oil and it is always cooked in a single pot. To bring out that unique Bengali flavour, whole spices like bay leaf, dry red chillies along with panch phoron and mustard oil must be added to the vegetables.
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In the Bengali and Odia cuisines, ‘Charchori’ or ‘Chorchori’, as it is popularly known, refers to a mishmash of vegetables. The vegetables are fried in a wide pan without water, which gives out a sizzling sound and hence the name chorchori. Traditionally, the Panchmishali Charchari meaning the five vegetable medley is most popular and is made using yellow pumpkin, ridge gourd, brinjal, broad beans and potatoes.
- Yellow pumpkin, cubed (1/4 cup)
- Brinjals (baingan), chopped (1/4 cup)
- Potatoes (aloo), cubed (1/4 cup)
- Cauliflower (phoolgobi), chopped into florets (1/4 cup)
- Carrot (gajar), cubed (1/4 cup)
- French beans, finely chopped (1/4 cup)
- Green chillies (hari mirch), slit length wise (2–3)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder ( 1/4 tsp)
- Sugar (1/2 tsp)
- Mustard (sarson) oil ( 1 tbsp)
- Panch phoran (Bengali spice blend) ( 1 tsp)
- Salt (to taste)
- Coriander (dhaniya) (finely chopped )
- Heat oil in a wide pan and temper it with panch phoron.
- When the seeds start to splutter, add all vegetables.
- Sprinkle MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, salt and cook covered till the vegetables are tender, you can add 1/4 cup of water. It will take approximately 7–8 mins.
- Add sugar, cook over high flame for one minute and then switch off the flame.
- Garnish with coriander and serve along with rice or roti.
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