Bengali Chorchori With Steamed Rice For A Satisfying Supper

Name: How to Make Bengali Chorchori With Steamed Rice For A Satisfying Supper | Easy & Delicious Bengali Chorchori With Steamed Rice For A Satisfying Supper Recipe
Total time: 15 min
Yield: 4
Cuisine: bengali

Bengali chorchori is a simple and homely mixed vegetable dish that tastes best with hot rice. It is made by cooking different vegetables together in mustard oil with a few spices and green chillies. The taste is mild but full of flavour, with a little sharpness from the mustard and sweetness from the vegetables. It feels comforting and easy to eat, especially at the end of the day when you want something warm and not heavy.

prep time 00 Hour 15 Mins

cook time 00 Hour 25 Mins

chef Team Kitchen Diaries

Chorchori is one of those dishes that feels like home food. It’s not fancy or rich, but it fills you up in a quiet way. In many Bengali homes, people make it often with whatever vegetables are left from the week, maybe a few pieces of brinjal, some pumpkin, a potato, and a few beans. Everything goes into one pot, and somehow it all comes together nicely. The smell of mustard oil and panch phoron fills the house when it starts cooking, and it makes you feel hungry right away.

It is cooked slowly, without too many steps. The vegetables soften and take on each other’s flavours. Some people add a little mustard paste, some don’t, but both ways it tastes good. The texture is thick, not runny, and it coats the rice perfectly. The mustard gives that slightly sharp taste that’s special to Bengali food, while the pumpkin and brinjal make it soft and mild.

When you eat it with plain steamed rice, it feels wholesome and peaceful. There is no rush in this meal, just simple food cooked in a

Step 1

Heat mustard oil in a pan till it starts to smoke lightly. Lower the flame and add panch phoron. Let it splutter for a few seconds.

Step 2

Add the potatoes first since they take longer to cook. Stir and fry for a minute. Then add the other vegetables like pumpkin, brinjal, beans, and drumstick pieces.

Step 3

Add turmeric and salt. Mix well so that the spices coat the vegetables nicely.

Step 4

Pour a little water and cover the pan. Let everything cook slowly on low flame. Stir once in between so nothing sticks to the bottom.

Step 5

Once the vegetables turn soft and the oil starts separating, add the mustard paste and green chillies. Mix gently and let it cook for another 2–3 minutes.

Step 6

Turn off the heat when the vegetables are fully cooked and the mixture looks slightly thick.

Step 7

Serve hot with plain steamed rice. A little squeeze of lemon on top makes it even better.

Tips and Tricks

Use mustard oil for authentic flavour; other oils don’t give the same taste.
You can add ridge gourd or radish if you like; this dish is very flexible.
Don’t overcook the vegetables; they should hold shape but be soft.
Mustard paste gives the real Bengali touch, but you can skip it if you prefer milder taste.
The dish tastes better after resting for 10 minutes before serving.
Serve it with hot steamed rice and a small wedge of lime for a full meal.