Chorchori
Sliced vegetables for a feast! Bengali all-purpose spice stir-fry with mustard
Description
A wise, zero-waste dish stir-fry-simmering multiple veg (daikon, cauliflower stems, potatoes, eggplant etc.) cut into sticks with mustard oil and spices until dry.
Restaurants serving Chorchori
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Daikon
- Cauliflower stems
- Potatoes
- Eggplant
- Beans
- Mustard oil
- Panch Phoron
- Mustard seeds
- Turmeric
- Green chili
- Salt
Instructions
- Cut all veg into sticks of the same length.
- Heat mustard oil, temper Panch Phoron and green chilies, toss in veg and briefly fry.
- Add turmeric, salt, and a little mustard paste; cover and steam-simmer with veg moisture, finally evaporate moisture on high for a savory finish.
Learn more Spice, substitutes, tips
Key spices
Pungent mustard aroma and complex Panch Phoron fragrance
Substitutes at Japanese supermarkets
(Can freely arrange with leftover veg in the fridge)
Pairing
Basmati rice、Dal(lentil soup)
Trivia
[Hardcore] 'Chorchori' derives from the sizzling sound of frying. A home taste symbolizing the 'spirit of frugality' in Bengali cuisine, where usually discarded cauliflower stems and daikon skins are made delicious.
Eating tips & etiquette
[Unique Eating] Enjoy the veg crunch and savory charred mustard oil while tasting luxuriously as a rice 'side dish'!
Allergen
None