1 Knife and chopping board or use the humble and genius bonti
1 Wok and spatula
1 mixer grinder (mixie) or use the Bengali shil bata
Preparation and serving bowls
Ingredients
4tspmustard oil
1/2tspfenugreek seeds (methi)
2pcgreen chilislit vertically into two
1pcbayleaf (tejpata)optional
1/2tspturmeric powder
salt to taste
1tspsugar
1cupwaterjust enough to cook the vegetables
For the Mustard Paste
4tspblack or brown mustard seeds
2pcgreen chili
1/2cupwaterfor soaking the mustard seeds
salt1 pinch of salt to grind the mustard evenly
Vegetables for the Chorchori (Select any 4-5 or more)
1pcpotatoes
250gpumpkinripe pumpkins give out better flavors in this recipe
1/2pcmedium-sized brinjal or egg plant
200gfrench beans
200gflat green beans or long beans
bottle gourd greens (leaves and stems)
Instructions
Preparation for the Bengali Chorchori
The first thing you must do is to soak the mustard seeds in sufficient water. This needs to rest for 30-45 minutes for a smooth-textured paste
Slice the vegetables of your choice in vertically, as is the norm for a traditional Bengali chorchori. Peel and slice them long and thin
Remember that you need to fry the vegetables separately and hence do not mix them after chopping, keep them separate from one another
The greens (shak/saag) can be chopped in smaller pieces
For tempering, slit the green chilis from the middle. For the mustard paste, break them into two or three pieces
How to Cook the Bengali Chorchori
If you are using any leafy greens, blanch them first. To do so bring water to a boil, add in the leafy greens and allow them a bath for 30-40 minutes. Discard the water. Once the leafy greens are at room temperature, squeeze out excess water and keep aside
Put on the wok and switch on the flame. Set to medium
Once hot, add in the mustard oil
Saute each of the vegetables one by one, separately. Accodingly if needed, add in more oil before sauteing. While potatoes will take 4-5 minutes, brinjal and pumpkin will take around 2 minutes each. Leafy greens need not be sauteed
Add in oil to the wok to cook the chorchori, if needed. 1 tsp oil should be enough
When the oil smokes, add in the spices for tempering - fenugreek seeds (methi), slit green chilis and (optional) bay leaf. You may replace fenugreek seeds with panch phoron.
Use the spatula to nicely roast the spices - this should not take more than 15-20 seconds on low-medium flame
Drop in the sauteed vegetables. Do not add the leafy greens at this point
Add in the salt, turmeric and water
When bubbles appear in the water, add in the chopped greens
At this point, remember to make the mustard paste - the most important component in the chorchori. To do this add the soaked mustard seeds to the mixie along with green chilies (broken into halves) and salt as mentioned in "For the Mustard Paste". Grind to a smooth paste. Add drops of water if needed
Once the water has almost dried and the vegetables are well done, but not overcooked, add in sugar and give it a nice mix
Now add in the mustard paste and switch off the flame
Give the chorchori a nice mix to blend in the mustard paste evenly
Optional Step - Drizzle a few drops of mustard oil. Cover for 5 minutes
Serve with rice, ghee and dal
Notes
The recipe mentions the vegetables that I have used. You may replace with any of the vegetables mentioned in the blog. Chop your vegetables long and thin
Bori or sun-dried lentils may be used in your chorchori as well. This is more common in South Bengal or Rarh region
Add minimum water sufficient to cook the vegetables. Remember the dish is dry and gives a grainy feel to the eye
Saute all the vegetables equally - potato takes longer to cook, while pumpkins cook faster
Adding mustard oil at the end is optional - some may like it, and some may not. Use your discretion
You may replace fenugreek seeds with panch phoron.