Bengali
Chorchori
- Duration: 30 minutes
- Serves: 4 people
-
Spice Level: Medium
Authenticity Slice
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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Ingredients
- 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)
For tempering
- Mustard (sarson) oil ( 1 tbsp)
- Panch phoran (Bengali spice blend) ( 1 tsp)
- Salt (to taste)
For garnishing
- Coriander (dhaniya) (finely chopped )
Method
- 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.
