Vegetable Chorchori

A Bengali dry vegetable dish usually made with leftover vegetables in the kitchen. This vegetable chorchori can be eaten with both rice or tawa roti.

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Serves: 4 portions

INGREDIENTS

· Spinach 600gms

· Eggplant 400gms

· Potato 400gms

· Drumstick 175gms

· Red pumpkin 250gms

· Carrot 175gms

· Raddish 175gms

· Peas 175gms

· Green beans 175gms

· Panchphoron 5gms

· Coriander powder 10gms

· Cumin powder 10gms

· Garam masala 10gms

· Red chili powder 10gms

· Mustard oil 200ml

· Salt 10gms

· Turmeric powder 5gms

METHOD

1. Cut all the vegetables evenly.

2. Heat the oil, and add panchphoron. Allow it to crackle

3. Add turmeric powder, coriander powder, cumin powder and stir for a few seconds.

4. Add red chilli powder, and then the vegetables.

5. Allow the vegetables to cook in its steam.

6. Season and garnish with garam masala powder.

If you make my vegetable chorchori, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!