Bengali Style Mixed Vegetables – Chhor Chhori (Bengali Recipe)
Description:
Chhor Chhori is a beloved Bengali dish known for its medley of fresh vegetables cooked in a mustard paste. This dry vegetable curry, also referred to as Chaar Chori, is a delicious and hearty meal that can be enjoyed for lunch or dinner. Perfect for a quick lunch box meal or a simple family dinner, this dish combines the earthy flavors of a variety of vegetables with the distinctive pungency of mustard oil. It’s easy to make and packed with flavor that both vegetarians and non-vegetarians will love!
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Tori) | 1 cup, chopped |
| Pumpkin (Kaddu) | 1 cup, chopped |
| Eggplant (Baingan) | 1 cup, chopped |
| Potato (Aloo) | 1 cup, chopped |
| Drumsticks (Moringa) | 2, chopped |
| Long Beans (Lobiya Phali) | 1/2 cup, chopped |
| Pointed Gourd (Parwal) | 1/2 cup, chopped |
| Radish (Mooli) | 1/2 cup, chopped |
| Mustard Oil | As required |
| Cooking Oil | 4 tablespoons |
| Dijon Mustard Paste | 3 tablespoons |
| Green Chilies | 3, chopped |
| Turmeric Powder | 1/2 teaspoon |
| Salt | To taste |
| Asafoetida (Hing) | 1/2 teaspoon |
| Panch Phoran (Bengali Five Spice) | 1-1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
-
Preparation:
Start by thoroughly washing and chopping all the vegetables into bite-sized pieces. Set them aside separately. -
Cooking Vegetables:
Heat 4 tablespoons of oil in a large frying pan. Add the chopped vegetables to the hot oil, followed by turmeric powder and the mustard paste. Mix everything well, then cover the pan and cook on low-medium heat for 5 to 10 minutes. Allow the vegetables to cook in their own moisture until they are tender. -
Tempering:
While the vegetables are cooking, heat a separate small pan with a little oil. Add the asafoetida (hing), Panch Phoran masala, and chopped green chilies to the hot oil. Let them cook for about 30 seconds, until aromatic. -
Mixing Flavors:
Once the tempering is ready, add the cooked vegetables into the pan and mix thoroughly. Stir in salt and sugar to balance the flavors. -
Finishing Touches:
After a couple of minutes, drizzle 1 to 2 teaspoons of mustard oil over the vegetables and mix well. Garnish with freshly chopped coriander leaves. -
Serving:
Serve this delicious Bengali Style Mixed Vegetable (Chhor Chhori) with traditional Bengali Luchi (fried bread) or steamed rice and Bengali dal for a complete meal.
This Bengali Style Mixed Vegetable dish, Chhor Chhori, is a flavorful and nutritious addition to your meal repertoire. It brings the essence of Bengali cuisine to your table with its vibrant mix of vegetables, the tang of mustard, and the aromatic spices that create a symphony of flavors. Perfect for vegetarians and anyone looking to try something new, this dish will surely become a favorite in your home!
