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Chorchori (chorchori): recipe illustration
Everyday meals

Chorchori (chorchori)

A mixed vegetable stir-fry typical of everyday Bengali home cooking, quickly cooked with nigella and cumin seeds. It keeps a slight crunch and is often served as a first course with rice and dal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

147 kcal per serving

Protein
2.8 g
Carbohydrates
14.9 g
of which sugars
5.1 g
Fat
7.6 g
of which saturated fat
0.9 g
Fiber
3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the vegetables and cut them into cubes or sticks of similar size for even cooking.
  2. Heat the mustard oil in a large frying pan over medium heat and toast the nigella and cumin seeds for 30 seconds.
  3. Add the potato and carrot, then sauté for 5 minutes, stirring.
  4. Stir in the squash, eggplant, green beans, turmeric and the whole green chilli.
  5. Add 3 tablespoons of water, cover and cook for 10 minutes over medium-low heat, stirring from time to time.
  6. Uncover, season with the salt, sugar, ground cumin and pepper, then stir-fry for 3 minutes to evaporate the remaining water.
  7. Serve hot with rice and dal.

Variations and tips

Leafy version. Add spinach or mustard leaves at the end of cooking for a greener stir-fry, richer in iron.

Using what's easy to find. Replace the squash with zucchini or frozen pumpkin, and the mustard oil with sunflower oil.

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Original Ecomely recipe.