Chorchori
- 43 min
- medium
- Serves 4
Chorchori, a Bengali dry side of potato, cauliflower, brinjal and drumstick in mustard oil and paste. Medium-spicy, serves 4, about 45 minutes plus soaking.
Ingredients
Mustard Seeds4 tsp
Water, For Soaking45 ml
Mustard Oil2 tbsp
Dry Red Chilli2 grams
Bay Leaves1 grams
Asafoetida0.8 grams
Green Chilli, Slit10 grams
Potato, Cubes120 grams
Brinjal, Large Cubes200 grams
Cauliflower, Florets300 grams
Yellow Pumpkin, Cubes100 grams
Ridge Gourd, Cubes80 grams
Drumstick120 grams
Turmeric Powder1 tsp
Salt1¼ tsp
Sugar½ tsp
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 181kcal | 724kcal |
| Protein | 4.6g | 18g |
| Carbohydrate | 19g | 78g |
| Fat | 11g | 43g |
| Fibre | 5.7g | 23g |
| Sugar | 5.7g | 23g |
Cookd masalas for cauliflower
Method
Get ready by washing and draining all the vegetables well. Peel the potato, pumpkin and ridge gourd. Cut the vegetables into similar medium pieces so they cook evenly. Taste a small piece of ridge gourd; if it is bitter, do not use it.
Soak the mustard seeds in water for 20 minutes until they soften. Drain, keeping about 25 ml of the soaking water, then grind the seeds with this water to a smooth mustard paste.
Heat mustard oil in a wide kadai on medium heat for 2 minutes until it looks slightly smoky. Add panch phoron, dry red chillies, bay leaf, asafoetida and green chillies. Fry for 1 minute until the seeds crackle.
Add potato, brinjal, cauliflower, pumpkin, ridge gourd and drumstick with turmeric. Mix well and cook on medium heat for 4 minutes until the vegetables are coated with oil and turmeric.
Cover the kadai and cook on low heat for 10 minutes. Stir once or twice so the vegetables do not catch at the bottom; they should release moisture and become partly tender.
Add the mustard paste, salt and sugar. Mix gently, cover and cook on low heat for 6 minutes until the potato and drumstick are tender but the vegetables still hold their shape.
Open the kadai and cook on medium-high heat for 4 minutes, stirring gently, until all moisture is absorbed and there is no liquid at the bottom. Drizzle mustard oil and fry for 1 minute until the chorchori is dry and lightly coated with oil.
Before you start
- How long does Chorchori take?
- 43 minutes from start to finish. That is 15 minutes of preparation and 28 minutes of cooking.
- How many people does Chorchori serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chorchori vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chorchori spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chorchori?
- 300 grams Cauliflower, 2 grams Dry Red Chilli, 1 grams Bay Leaves, 0.8 grams Asafoetida, 10 grams Green Chilli, 120 grams Potato, and a few more listed on this page.
- Do I need a pressure cooker for Chorchori?
- No, it is cooked in an open pot.
- How many calories are in Chorchori?
- About 181 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.