Chorchori (Bengali recipe)

It is the Pujo season, the one which every Bengali ardently awaits for the whole year and associate it with lip smacking copious delicacies and a splash of glamour and celebration in everything as an offering to usher Maa Durga.

With the advent of early winters (‘Sharodiya’ as popularly called in Bengal), the earth springs with a riot of colorful and flavorful vegetables.

Chorchori or Charchari or Chochchori is a much frequently prepared and perhaps the most flexible, quick and extremely popular Bengali side dish served with hot piping steamed rice.

Chorchori literally is used to indicate a combination of ingredients and is a satiating meal prepared with any one or a combination of available veggies in the house.

The main ingredient is the ‘panch-phoron’ tempering (a combination of five spices) and a spicy and pungent aromatic paste made out of mustard and green chilies.

This is an ‘all in one-pot’ semi-dry dish.

I have made the ‘panch meshali’ (five vegetable) Chorchori which is just one of the many variants which are traditionally cooked in Bengali cuisine.

Prepare this in this festive season of Durga Pujo and celebrate the salubrious balmy winters.

Ingredients:

  • Baigan (egg plant): 100 gm
  • Potato: 100 gm.
  • Pumpkin: 100 gm
  • Cauliflower: 100 gm
  • Muli (radish): 1 no.
  • Green chili: 3-4 no.
  • Garlic: ¼ of a pod.
  • Mustard oil:  4 tablespoon
  • Panch phoran: ½ teaspoon (Mustard seed, Cumin, Fennel seed, Fenugreek seed, and Carrom seed.)
  • Yellow mustard seed: 10-15 gm.
  • Red chili: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Green coriander leaves: 1 tablespoon
  • Sugar: 1 teaspoon (optional)

Preparation:

  1. Chop egg plant, pumpkin and cauliflower into big pieces, keep aside.
  2. Peel off and chop potato and radish into big pieces, keep aside.

Mustard and Green Chili Paste:

  1. Grind dry mustard and salt (together) to a fine powder; add garlic and green chili into this. Pour 2 table spoons of water and again grind it to make a fine wet paste. Keep this paste aside for use later.

Method:

  1. Take a frying-pan, heat oil, and wait until the oil release smoke, add the above ‘panch phoran’. Let it  splutter it for a few seconds. Then add potato and stir fry on medium high flame until half done. Then add cauliflower and  stir-fry these for couple of minutes.
  2. Add pumpkin and radish and continue to stir-fry on medium flame for 3-4 minutes; add egg plant (Baigan) stir fry and cover the lid for 4-5 minutes (occasionally stir).
  3. Add chili powder, turmeric powder, coriander powder and salt and stir it for a minute. Then add 1 cup of water, close the lid, and cook on lower flame until the vegetables turn soft. Then this will be done.
  4. Open the lid, add the wet paste and stir fry and mix well and let it boil. Turn off the flame when this transforms into a nearly dry preparation.
  5. Spicy and pungent Chorchori (mixed vegetable) is ready to be served and devoured.
  6. Transfer Chorchori into a serving bowl and sprinkle coriander leaves.
  7. Serve hot or warm with steamed rice with a rich radish leaf dip/chutney and Posto-Baata (khus-khus/Poppy seeds dip/chutney.
  8. (Traditionally used five varieties of vegetables, any variety, you can choose)
  9. Here I choose potato, eggplant, pumpkin, cauliflower and radish. You can choose broad beans or whatever is available in the season.
Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Ingredients

Ingredients

Chopped egg plant, pumpkin and cauliflower

Chopped egg plant, pumpkin and cauliflower

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add potato

add potato

add cauliflower

add cauliflower

Add pumpkin

Add pumpkin

Add pumpkin and radish

Add pumpkin and radish

add egg plant

add egg plant

stir fry and cover

stir fry and cover

Add chili powder, turmeric powder, coriander powder and salt

Add chili powder, turmeric powder, coriander powder and salt

add 1 cup of water

add 1 cup of water

add 1 cup of water

add 1 cup of water

add the wet paste

add the wet paste

cook on lower flame until the vegetables turn soft

cook on lower flame until the vegetables turn soft

this will be done

this will be done

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

CC BY-NC-SA 4.0 Chorchori (Bengali recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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