Chorchori

A melange of fresh cooked vegetables seasoned with aromatic spices. Yes, that about sums up the immensely popular traditional Bengali dish known as Chorchori. This earthy and delightful recipe makes use of plenty of different vegetables that usually grow in Bengal, like pumpkin (kaddoo), potatoes (aloo), eggplant (baingan), etc. It is a great way to put leftover vegetables to use. The best part about this dish is that it doesn’t really have a fixed recipe. You can add your own spin to the dish by including other vegetables, or adding non-vegetarian ingredients like fish to make it more interesting. This mixed vegetable concoction is flavoured with a spice tempering courtesy of panch phoran, the definitive Bengali spice mixture. Green chillies (hari mirch) and cumin seeds (jeera) are also added to enhance the flavour. These spices can be added according to taste. Boris, or dried lentil dumplings can be included in the recipe too. It should be kept in mind that minimal amount of water should be used for cooking. If you are using green vegetables, they give out water which helps the other vegetables to cook faster. Once cooked properly, these vegetables are mashed together and served along with dal and rice. This amazing medley that is Chorchori is sure to wow the crowd with its uniquely blended flavours.

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How to make Chorchori