Spiritual Practice Directory
Atishaya Bazaar
Site Search
Site Map

Aloo (Potato)
Chorchori (Below)


Bengali Bati Chorchori

1 cup cauliflower florets
½ cup shelled green peas
2 potatoes, peeled and cubed
1 medium eggplant, cubed
1 horseradish, peeled and cubed (or 2 tsp prepared)
1 tsp. turmeric paste
1/2 tsp. chili paste
2 tsp. mustard paste
3-4 green chilies, slit
2 tsp. asofoetida
4-6 tbsp. mustard oil
Salt to taste

This curry gets its name from the brass vessel (bati) in which it is cooked, so that the ingredients fit snugly in the bowl leaving just a one inch gap at the top. As a substitute, a stainless steel or brass bowl with a tight fitting lid may be used.

After cutting up all the vegetables, wash them well and place them in the bowl. Add the masala pastes and the green chillies. Add the oil and mix well after adding salt. Cover the bowl with its lid. Stir the vegetables occasionally over a medium-low heat, so they cook in their own juices without any addition of water. Remove from heat and offer when the vegetables are well cooked.

Bengali Sajney Dantar Chorchori (Drumsticks with Vegetables)

4-6 drumsticks (phalli), strung and cut in 3" lengths
2 potatoes, scrubbed, halved, and sliced 1/4" thick, unpeeled
12 1" pcs. red pumpkin with the skin on
2 medium eggplants, halved and cut in 1" pieces, with the skin on
1 horseradish, peeled and cut in 1" lengths (or 2 tsp. Prepared horseradish)
4 parwals, scraped, split lenghtwise, and halved (optional )
1/2 tbsp. turmeric paste
1/2 tsp. coriander paste
1 tsp. chili paste
1 tsp. cumin paste
1 tsp. asofoetida
1 tsp. mustard paste
A pinch of panch phoran
2 tbsp. mustard oil

Heat the oil in a heavy, deep vessel. Add the panch phoran. When the spice stops spluttering in the oil, add potatoes, horseradish, and the parwal. Stir-fry for about 5 minutes. Add the drumsticks and the salt and cover, and cook for another 5 minutes. Add all the masala pastes and spices, stir in. Add all the remaining vegetables, stir and cover, cook another 5-7 minutes. Add half a cup of water and simmer till all the vegetables are cooked and the moisture is absorbed. There should be practically no gravy in the pan when this chorchori is done.

Bhindi Chorchori

1-1/4 cups Okra (bindi)
2 Tsp Turmeric Paste
½ Tsp Red Chilli Paste
1 Tsp Ginger and Green Chilli Paste
2 Green Chillies, chopped
3 Tbsp Ghee
¼ Tsp Panch Phoran
1 Tsp Asofoetida
1 Tsp Salt

Remove stem and tip of Okras. Pierce them with Knife. Heat ghee and fry the Panch Phoran. Add chilli, ginger, asofoetida, turmeric paste, red chilli paste and sauté well. Add okras to it and sauté. Add ½ cup water and salt and cook well till okras are done and quite dry, and the oil comes to the surface.

Chorchori #1

2-1/2 cups cauliflower, cut into flowerettes
3 large potatoes, peeled & cubed
2 brinjals, stems removed, quartered
1 cup red pumpkin, peeled & cubed
½ tsp. aniseeds
1-¼ tsp. cumin seeds
¼ tsp. kalonji seeds
¼ tsp. fenugreek seeds
¼ tsp. mustard seeds
¾ tsp. turmeric powder
1 tsp. chilli powder
2 green chillies. sliced
2 bay leaves
½ cup mustard oil
salt and sugar to taste

Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, 3/4 cup of hot water and cook covered till vegetables are done. Remove cover and cook until all liquid has evaporated, and vegetables are just about to char on bottom of pan.

Chorchori #2

1 medium sized potato
1 medium sized eggplant
1 small radish
1/2 small cabbage
1/2 small cauliflower
100 gm pumpkin
2 tsp paach poron
2 red chili
1 tsp asofoetida
1 tsp sugar
1 medium tomato, finely chopped
1 tsp turmeric powder
1/2 tsp chili powder
salt to taste
ghee for frying

Chop all the vegetables into nice, big chunks. Add panch phoron and red chili in ghee and fry until crisped, then add the vegetables and sprinkle sugar on top. Then add salt, turmeric powder, asofoetida, chili powder, cover and cook for 30 minutes and stir occasionally till it becomes thick in consistency. Remove cover and cook until all liquid has evaporated, and vegetables are just about to char on bottom of pan.

Farashi Beaner Chochori

2 tblsp Mustard oil
1/4 tsp Five spice powder
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/4 tsp Salt
1 tsp Sugar
2-1/2 cups Green beans, sliced
1 tsp Black mustard seeds
2 tblsp white Poppyseeds
Cilantro, for garnish

Grind the mustard seeds and make into a paste with 2 tsp water. Toast the poppyseeds for 30 seconds then add 2 tblsp water and grind into a paste. Heat oil in a skillet over medium low heat. Add five spice and green chile and fry for a few seconds. Add turmeric, sugar, salt and stir in the green beans, water and mustard paste. Add poppyseed paste and simmer, covered, until the beans are tender. Remove cover and let most of the liquid evaporate. Remove from heat and let stand for 15 minutes to allow the sauce to thicken and dry. Garnish with cilantro and serve.

Mishti Chorchori

3-1/2 cups mixed vegetables: Beet, Carrot, Beans, Eggplant, Potato, Mooli and Cabbage
Ghee for frying
Panch phoran 1 tsp
Dried red chili ½ tsp
Turmeric powder 1 tsp
Cumin powder 2 tsp
Salt and sugar to taste

Chop vegetables into really small pieces. Heat some water in a pot and boil the vegetables in it adding salt, sugar, turmeric, and cumin powder. Drain the water from the vegetables. Heat ghee in a pan, fry the dried red chili and the panch phoran until they sputter. Add the vegetables and stir fry until it looks done (slightly blackened), and liquids are absorbed .