Bengali Mixed Vegetable Chori (Chor Chori) Recipe

Bengali Style Chori Recipe: Mixed Vegetable Sabzi

This vibrant Bengali Style Chori Recipe, also known as Chor Chori, is a delightful mixed vegetable dish that combines a variety of seasonal vegetables in a flavorful and aromatic preparation. It’s a typical comfort food from Bengali cuisine, where vegetables are cooked with a touch of mustard oil and spiced up with the traditional panch phoran (five-spice) mix. Perfect for vegetarians, this recipe makes for a wholesome and satisfying meal, especially when paired with steamed rice and dal.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Bengali

Course: Lunch

Diet: Vegetarian

Instructions:

1. Preparation of Vegetables:

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   • Begin by thoroughly washing all the vegetables under running water. Chop them into bite-sized pieces and set them aside in a colander to drain.
   • Soak the mustard seeds (either yellow or black) in 2-3 tablespoons of water for about 15-20 minutes. After soaking, grind them into a smooth paste using a blender and set the paste aside.

2. Cooking the Vegetables:

   • Heat a non-stick wok over medium heat and add the chopped vegetables, along with the turmeric powder and the mustard paste you prepared earlier.
   • Stir everything to coat the vegetables evenly with the paste. Reduce the heat, cover the wok, and allow the vegetables to cook in their own steam for about 5-10 minutes, or until they are tender and cooked through.

3. Tempering the Spices:

   • In a separate wok or kadhai, heat the sunflower oil and add the asafoetida (hing), panch phoran masala, and slit green chilies.
   • Allow these ingredients to splutter and release their aromas before proceeding to the next step.

4. Bringing It All Together:

   • Once the vegetables are cooked, gently add them to the wok with the tempered spices. Stir the mixture carefully, ensuring the vegetables don’t get mashed in the process.
   • Add salt to taste and sprinkle the sugar over the mixture. Stir again, and let the vegetables cook on high heat for a few minutes, allowing any excess moisture to evaporate and the vegetables to become drier.

5. Finishing Touches:

   • Before removing the dish from the heat, drizzle 1-2 teaspoons of mustard oil over the vegetables. This adds a lovely, fragrant flavor typical of Bengali cooking. The amount of mustard oil can be adjusted based on personal preference.
   • Garnish with freshly chopped coriander leaves for a fresh, aromatic finish.

6. Serving:

   • Serve the Bengali Style Chori Recipe – Mixed Vegetable Sabzi hot, accompanied by steamed rice. For a truly authentic Bengali meal, pair it with a side of smoked Dal Makhani Dhaba Style or any other dal of your choice to complete the meal.

Tips:

• The key to this dish lies in the variety of vegetables used, so feel free to experiment with seasonal or available veggies in your area.
• Adjust the spice level by increasing or decreasing the number of green chilies according to your taste preferences.
• Mustard oil is a hallmark of Bengali cuisine, giving the dish its signature flavor. However, if you’re not fond of it, you can substitute it with another oil, though it will alter the taste slightly.
• The dish is best enjoyed fresh but can also be stored in the refrigerator for a day or two. Reheat it with a drizzle of mustard oil to revive its flavors.

Nutritional Information (per serving):

Enjoy this Bengali Style Chori Recipe-Mixed Vegetable Sabzi as a wholesome, hearty meal that celebrates the flavors of Bengal, packed with nutrients from fresh vegetables, and a delightful blend of spices!