Chorchori is just a Bengali way of using leftover vegetables. Though it tastes great with fresh vegetables too.
Chorchori has no defined recipe, it evolves from kitchen to kitchen as per availability of vegetables and taste buds.
If I look for a literal meaning of Chorchori, its a medley of vegetables cooked together. It is usually served with cooked lentils (Dal) and plain boiled rice.
One can be amazed by the variety of things from which a chorchori can be made from vegetables to peels, from fish to fish heads.
Here I have used french beans (nothing French in it! ) and potatoes with mustard seeds and fresh coconut paste.
Here’s what I did………..
1 cup – diced beans (1″ approx length)
1 nos – large sized potato, diced length wise
1 nos – green chilli, roughly chopped
1 nos – medium sized tomato, roughly chopped
1/2 cup – water
1 tsp – tumeric powder
1 tsp – paanch phoran (cumin, mustard, fenugreek, fennel and nigella seeds mixed together in equal quantity)
2 tsp – oil
salt to taste
For the paste :
1 tbsp – mustard seeds
2 1/2 tbsp – chopped , fresh coconur
1 nos – green chili
1/2 tsp – salt
few teaspoons of water
Grind the ingredients listed under ‘paste’ to a fine paste. keep aside.
Heat oil in a pan and temper with paanch phoron. Add the chopped beans and potatoes. Saute for a few minutes. Sprinkle tumeric and stir.
Add the mustard -coconut paste and saute for a few more mins till you get the frying aroma of the coconut. Add the chopped tomato, green chili, water and salt.
Lower the heat, cover and cook till vegetables are done and the water is all dried up.
Take it off fire.
Serve hot with rice and dal.
Happy cooking !! 🙂
Cheers !! 😀