Unique char flavored mix vegetable dish from West Bengal that is delicious, aromatic and introduce you with the flavors of Bengal cuisine is ChorChori also known and pronounced as CharChari. Its basically a dry vegetable dish that has various versions like Alu Chorchori is made with Potatoes, Alu-Fulkopi Chorchori is a dry dish with Potatoes and Cauliflower, Begun Chorchori is made with Brinjal as the main ingredient and so on. Mix vegetable chorchori is typically eaten with plain steamed rice and dal.
Being brought up in a multi-cultural family, i always got an advantage to explore various cuisines. Bengali cuisine is one of my most favorite cuisine, hence you may find a wide variety of Bengali food in my blog as well. Chorchori is the most favorite dish of mine after Shukto. There are times, when the bengali inside me wakes up and asks me to make a typical bong thali that comprises of Dal, Rice, Luchi, Chorchori, Shukto, Mach and all types of Bhajas following with Mishti Doi…..sheer bliss! So let’s come back to Chorchori now and check out the recipe which is adapted from my mother’s diary and few variations done by me following the Bong Mom’s Cook Book
Also to mention, that i took lot of pictures of my favorite dish, so sharing all here, have a look and drop your feedback for them as well.
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
helping
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- 1 cup Ridge Gourd / Gilki
- 1 cup Pumkin
- 1 cup Brinjal
- 1 cup Potatoes
- 2 Drum sticks
- 1/2 cup Pointed Gourd / Parwal
- 1/2 cup Runner Beans / Barbatti
- 1/2 cup Radish
- 2 tbsps Mustard Oil (Kachhi Ghani)
- 4 tbsps Refined Oil
- 2 - 3 tbsps Mustard paste (yellow or black)
- 2 - 3 chilies Green (slit)
- 1/2 tsp Turmeric powder
- 1 tsp Salt (adjustable)
- 1/2 tsp Asafoetida
- 1.5 tsps Panch Phoron (cumin, mustard, fenugreek, coriander seeds, onion seeds)
- 1/2 tsp Sugar
Ingredients
Chopped Vegetables :
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- Cut and wash vegetables in running water, strain and keep aside.
- Soak yellow or black mustard seeds in 2-3 tbsp water for 15-20 mins. Grind into a fine paste and collect in a bowl.
- Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste. Mix well, simmer the flames & cover the lid. Let them cook in steam for 5-10 mins or till done.
- Once the vegetables are nicely cooked , turn off the gas and keep aside.
- In a separate wok, heat refine oil and add asafoetida, panch phoron and slit green chilies. Allow them to splutter.
- Now add in the cooked vegetables and mix gently.
- Add some salt as per taste, and sprinkle sugar. Mix well very carefully such that the vegetables don't get mashed.
- Cook on high flames till the moisture reduces and the vegetable look dry.
- Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat but that completely depends on one's personal choice.
- Garnish with few chopped coriander and serve hot with rice and dal.
If you liked this traditional recipe from Bengal, try making this at home and share your feedback with me in comments below. Thanks for stopping by!
Love : Shaheen
4 comments
What is ridge gourd n runner beans
Hi Yasmeen. Thanks for stopping by! Well runner beans mean Barbatti in hindi and ridge gourd means parwal.
Sorry ridge gourd is Gilki/galka
Sorry it’s Gilki/ galka