Chorchori
Chorchori, from above
VegVeganWest Bengal

Chorchori

Five vegetables, one pan, panch phoron. The bottom of the pan is the best part.

35 minTime
3 gProtein each
mediumSpice
The crackle in the pan3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
158kcalsame
3 gproteinsame
4 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato1 medium, cut into batons
Pumpkina wedge, cut into batons
Brinjal (eggplant, aubergine)1 medium, cut into batons
Radish (daikon radish, mooli)1 small, cut into batons
Green beansa handful, cut 2 inch
Panch phoron1 tsp
Dried red chilli2
Green chilli2, slit
Turmeric (ground turmeric)½ tsp
Mustard paste1 tbsp, optional
Sugar1 tsp
Mustard oil2 tbsp
Saltto taste
Water½ cup

Method

5 steps
  1. 1Cut all the vegetables into batons of a similar length.
  2. 2Heat the mustard oil until it just smokes. Add the panch phoron and dried chillies.
  3. 3Add the potato and radish first and fry for 3 minutes, then the beans, pumpkin and brinjal with turmeric and salt.
  4. 4Add the water and green chillies, cover and cook on low until tender.
  5. 5Stir in the mustard paste and sugar, uncover and cook on medium until dry. Let it catch lightly at the bottom.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chorchori: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Shorshe ilish35 min
With a main Macher jhol40 min
To drink Lebu cha6 min
Sign up to send it to your cook