Chorchori
Veg
Vegan
Dry-cooked mixed vegetable medley — seasonal vegetables (potol, bodi, aloo, brinjal) cooked together without water in mustard oil with panch phoron until they collapse into a fragrant, textured mix.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | potatoes, diced |
| 1 cup | eggplant, diced |
| 1 cup | pumpkin, diced |
| 1 cup | cauliflower florets |
| 1 cup | green beans, chopped |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron (Bengali five spice) |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 teaspoon | sugar |
| 1 cup | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 2 Add panch phoron and let it splutter.
- 3 Add the green chilies and sauté for a few seconds.
- 4 Add all the diced vegetables and stir well.
- 5 Sprinkle turmeric powder, red chili powder, and salt over the vegetables.
- 6 Mix everything well and cook for about 5 minutes on medium heat.
- 7 Add water and cover the pan, allowing the vegetables to cook until they are tender.
- 8 Once the vegetables are cooked, add sugar and mix well.
- 9 Cook uncovered for another 2-3 minutes to let any excess water evaporate.
- 10 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of water based on the desired consistency; Chorchori can be dry or slightly moist.