Bengali Style Mixed Vegetable (Chor Chori) – A Heartwarming Traditional Delight
Recipe Overview:
Bengali cuisine is known for its rich flavors, vibrant spices, and hearty dishes that bring comfort to every meal. One such dish that perfectly embodies these qualities is Chor Chori. A mixed vegetable preparation that brings together a variety of seasonal vegetables, cooked with mustard oil and the signature Bengali spice mix, it’s both delicious and nutritious. Often enjoyed with a side of Bengali Luchi (fried flatbread) and Bengali Daal, this vegetable dish is a fantastic addition to any lunch or dinner spread. Let’s dive into this classic Bengali recipe, presented in an easy-to-follow format for your culinary adventures.
Ingredients for Bengali Style Mixed Vegetable (Chor Chori)
| Ingredient | Quantity | Notes |
|---|---|---|
| Trumpet (Tori) | 1 cup | Chopped into small pieces |
| Pumpkin (Kaddu) | 1 cup | Chopped into small pieces |
| Eggplant (Baingan) | 1 cup | Chopped into small pieces |
| Potato (Aloo) | 1 cup | Chopped into small pieces |
| Drumsticks (Sahjan) | 2 pieces | Cut in half |
| Cowpea pods (Lobia) | 1/2 cup | Chopped into small pieces |
| Parwal | 1/2 cup | Chopped into small pieces |
| Radish (Mooli) | 1/2 cup | Chopped into small pieces |
| Mustard oil | As required | Used for cooking |
| Vegetable oil | 4 tablespoons | For frying |
| Dijon mustard | 3 tablespoons | For the mustard paste |
| Green chilies | 3 pieces | Sliced |
| Turmeric powder | 1/2 teaspoon | |
| Salt | To taste | |
| Asafoetida (Heeng) | 1/2 teaspoon | |
| Panch Phoran Masala | 1 1/2 teaspoons | A Bengali five-spice blend |
| Sugar | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Bengali
Course: Main Course
Diet: Vegetarian
Instructions:
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Prep the Vegetables:
Begin by washing all the vegetables thoroughly. Peel and chop them into small pieces. You can use a combination of your favorite seasonal vegetables, but the traditional ones in Chor Chori include pumpkin, eggplant, potatoes, and more. Set the chopped vegetables aside. -
Cooking the Vegetables:
In a large pan or kadhai, heat 4 tablespoons of oil (you can use vegetable or mustard oil based on your preference). Add all the chopped vegetables to the pan along with turmeric powder and the mustard paste (made from Dijon mustard). Stir everything well to ensure that the spices coat the vegetables evenly.Cover the pan and cook the vegetables on medium heat for about 5 to 10 minutes. Let them soften and absorb the flavors. Once the vegetables are cooked through, turn off the gas and set the pan aside.
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Tempering with Spices:
In another separate pan, heat 2 tablespoons of mustard oil. Add asafoetida (hing), Panch Phoran Masala (a Bengali five-spice blend), and green chilies. Stir-fry these for about 30 seconds until they release a wonderful fragrance. -
Combine and Season:
Once the tempering is done, add the cooked vegetables to this pan. Stir everything together gently to combine the tempering with the vegetables. Add salt and sugar as per your taste, and mix it all in thoroughly. Let the dish cook for another 2 minutes so that all the flavors blend beautifully. -
Finishing Touches:
Finally, add 1 to 2 teaspoons of mustard oil to the vegetables and mix it in. The mustard oil adds an authentic Bengali flavor that makes this dish unique. Garnish with freshly chopped green coriander for an added burst of color and freshness.
Serving Suggestions:
Chor Chori is best enjoyed with Bengali Luchi (a soft, puffed fried bread) and a side of Bengali Daal (lentils). The sweetness of the sugar and the heat from the mustard oil, combined with the variety of vegetables, create a delightful medley of flavors that complement each other perfectly. This dish is ideal for both lunch and dinner, offering a nutritious and comforting meal.
Additional Tips:
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Vegetable Choices: While the recipe calls for specific vegetables, you can adjust based on availability or personal preferences. Cauliflower, carrots, and beans are also commonly used in Bengali-style mixed vegetable preparations.
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Mustard Oil: For the most authentic flavor, be sure to use mustard oil for cooking. It imparts a distinct, sharp, and pungent flavor that is essential to Bengali cuisine.
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Panch Phoran: If you don’t have ready-made Panch Phoran Masala, you can easily make it by mixing equal parts of fenugreek seeds, nigella seeds, mustard seeds, cumin seeds, and fennel seeds.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 9 g |
| Sodium | 150 mg |
| Fiber | 6 g |
| Sugar | 3 g |
Conclusion:
This Bengali Style Mixed Vegetable (Chor Chori) brings the rich, comforting tastes of traditional Bengali cooking into your kitchen. With its medley of vegetables, mustard oil, and a perfect balance of spices, it’s a dish that feels both homely and special. Whether you’re planning a simple meal for the family or preparing a festive dinner, this recipe is sure to bring warmth, flavor, and joy to the table. Enjoy the flavors of Bengal in every bite!
