Bengali Style Chori Recipe-Mixed Vegetable Sabzi
Char flavoured mix vegetable dish from West Bengal that is delicious, aromatic and introduces you to the flavours of Bengal cuisine which called as ChorChori , the vegetable we have added in this are mixture of pumpkin, ridge gourd, radish, drumstick, brinjal and potatoes. It is served with plain rice and dal.
Unique char flavoured mix vegetable dish from West Bengal that is delicious, aromatic and introduces you to the flavours of Bengal cuisine which called as ChorChori which is also known and pronounced as CharChari.
It's basically a dry vegetable dish that has various versions like Alu Chorchori which is made with Potatoes, Alu-Foolgobhi Chorchori which is a dry dish with Potatoes and Cauliflower, Begun Chorchori is made with Brinjal as the main ingredient and so on.
If you like this recipe, you can also try our other Dry vegetable recipes such as
- 1 cup Ridge Gourd (Turai/ Peerkangai) , chopped
- 1 cup Kaddu (Parangikai/ Pumpkin) , chopped
- 1 cup Brinjal (Baingan / Eggplant) , chopped
- 1 cup Potatoes (Aloo) , chopped
- 2 Drumstick , cut into 3 inch pieces
- 1/2 cup Pointed gourd (Parval) , chopped
- 1/2 cup Runner beans , chopped
- 1/2 cup Mooli/ Mullangi (Radish) , chopped
- Mustard oil , as required
- 4 tablespoons Cooking oil
- 3 tablespoons Dijon Mustard
- 3 Green Chillies , slit
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1/2 teaspoon Asafoetida (hing)
- 1-1/2 teaspoons Panch Phoran Masala
- 1/2 teaspoon Sugar
How to make Bengali Style Chori Recipe-Mixed Vegetable Sabzi
To begin making the Chor Chori Recipe, firstly cut and wash vegetables in running water, strain and keep aside.
Soak yellow or black mustard seeds in 2-3 tablespoons water for 15-20 minutes. 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/kadhai, 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 teaspoon 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 your Chor Chori is ready to be served.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'