Chorchori - Bengal

• Bay leaf

  1 pc

• Eggplant

  cut into batons

  100 g

• Green beans

  chopped

  60 g

• Green chilli

  slit

  2 pc

• Mustard oil

  15 ml

• Panch phoron

  4 g

• Pointed gourd (parwal)

  cut into batons

  100 g

• Pumpkin

  cut into batons

  120 g

• Salt

  to taste

• Sugar

  3 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Cut all the vegetables into similar-sized batons.
2. 2Heat mustard oil until it just smokes; add the bay leaf and panch phoron and let it crackle.
3. 3Add green chilli, then all the vegetables, turmeric and salt.
4. 4Toss well, cover and cook on low 12-15 minutes, stirring occasionally.
5. 5Uncover, add sugar and cook 3-4 minutes until the edges brown and it turns dry.
6. 6Serve warm with rice.