Chorchori Recipe
Ingredients:
- 4 Tbsp mustard oil
- 4-5 pods garlic
- 2 tsp ginger, chopped
- 2 green chillies
- 3 bay leaves (tej patta)
- 1 tsp panch poran
- 1 cup potatoes, chopped
- 4 baby brinjals, halved or quartered
- 1 cup cauliflower, chopped
- 1 cup pumpkin, chopped
- A pinch of salt
- A pinch of sugar
- 1/4 tsp turmeric
- 1/4 tsp dhania powder
- 1/4 tsp zeera powder
- 1 green chilly, slit
- Coriander leaves for garnish
How to Make Chorchori:
- Heat the mustard all to remove its bitterness.
- While the mustard oil is burning out (this could take about 5-7 minutes), in a mortar and pestle add some garlic, ginger and 2 green chillies with a pinch of salt.
- Pound them togethar.
- Once done, get back to the mustard oil now.
- Add the tej patta, panch poran and the ginger-garlic paste you just made. Mix.
- (Panch poran consists of equal parts of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds)
- First add the potatoes and let them fry on low heat.
- Once they looked half cooked, add the cauliflower.
- Now is also a good time to add salt. Mix well.
- Turn up the heat little bit and sprinkle little water on it.
- Cover and let it steam for about 3-4 minutes.
- Once the potatoes are almost cooked add turmeric, dhania powder and zeera powder.
- Now turn up the heat and add the pumpkin and brinjals.
- Add some salt again along with a slit green chilly.
- Toss it around. Add some water, cover it and let the vegetables cook for a while. (5minutes)
- Now check the pan for the vegetables. Mix and mash them a bit.
- Let it cook for another 4-5 minutes.
- Once vegetables are done, take the chorchori out into a bowl.
- Garnish with coriander leaves.
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