Spicy Bengali Vegetable Chorchori Recipe

About this recipe

Spicy Bengali Vegetable Chorchori is a delightful breakfast dish filled with the vibrant flavors of Bengali spices and fresh seasonal vegetables. This recipe is a harmonious blend of mustard seeds, turmeric, and chili, creating a balanced spice level that complements the sweetness of the vegetables. Perfect for an active lifestyle, this hearty dish is cooked with mustard oil for a traditional touch, making it a wholesome and satisfying meal for the whole family. Enjoy this colorful and aromatic chorchori with steamed rice or parathas for a comforting start to your day.

Ingredients

• 200 g Yellow Pumpkin
• 500 gm Eggplant
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash and prepare all vegetables by cubing the pumpkin, eggplant, and ridge gourd, and chopping the okra.
2. 2. Heat mustard oil in a large pan over medium heat and add mustard seeds. Let them splutter, then add asafoetida for a fragrant base.
3. 3. Add the green chilies and turmeric powder, stirring for 30 seconds to release their flavors.
4. 4. Add the cubed pumpkin, eggplant, ridge gourd, and chopped okra to the pan. Stir well to coat the vegetables with spices.
5. 5. Sprinkle red chili powder and salt over the vegetables. Cover the pan and cook on medium heat for 15-20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
6. 6. Remove the lid and cook for another 5 minutes to evaporate excess moisture and allow the flavors to concentrate.
7. 7. Garnish with chopped coriander leaves and serve hot with steamed rice or parathas for a fulfilling breakfast.