Chochchori (Bengali style mixed vegetables)

Chochchori (Bengali style mixed vegetables) is a vegetable side dish. It is paired with Dal Bhat (Lentils and Rice) or Khichuri (Vegetable and Rice Gumbo) and is served in lunch along with other main course dishes like Panch Bhaja, Chatni (Tomato or Mango Chutney) and a curry.

It is almost a tradition in the Bengali households to prepare Chochchori at least once a week. It is actually a very healthy dish consisting of lots of vegetables plus the spices and oil are also used in very little quantities.

Preparing Chochchori is pretty easy, basically we have to cut all the vegetables in medium sized cubes and fry them for a while then add the Spinach and allow it to cook. The recipe calls for Spinach with stems which add on the taste but if we are unable to find them, we can just use a Spinach bag (found in all grocery shops). Once the vegetables are cooked its ready.

I took the recipe from my mom and she follows the traditional recipe which says to add Sugar in Chochchori but personally I am not very fond of adding any extra Sugar in my dishes so I usually skip it. My mom is also very fond of using a Pressure Cooker and she uses it to cook almost everything so if you have a cooker at home, you may want to use it for this recipe.

So give it a try and enjoy this Bengali dish.

Ingredients:

• Potato - 1 cup, washed and cut in medium sized cubes
• Radish -  1 cup, washed and cut in medium sized cubes
• Eggplant - 1 cup, washed and cut in medium sized cubes
• Pumpkin -  1 cup, washed and cut in medium sized cubes
• Panch fhoron -  1 teaspoon
• Turmeric powder - ½ teaspoon
• Salt – ½ teaspoon
• Sugar – ½ tablespoon (optional)
• Spinach – 1 bag (washed and chopped, chop the stems into big pieces as well)
• Mustard oil - 2 tablespoons + 1 tablespoon

Directions:

• Heat a wok or pressure cooker on high heat.
• Add the 2 tablespoons of Mustard oil and once it heats up a bit, temper it with the Panch fhoron. 
• Once they start to sputter add the vegetables (Potato, Radish, Eggplant, Pumpkin), make sure the vegetables are dry otherwise they will make the oil jump. Fry them till they are golden brown in color.
• Turn down the heat to low and add the Turmeric, Salt and Sugar, stir to mix well.
• After about a minute add the Spinach (with stems) and mix well.
• If you are using a cooker, close the lid and wait till it whistles twice. If you are using a wok, cover it with a lid and wait for about 10 minutes, then check if the Potatoes are cooked through. If not continue to cover and cook.
• Once its cooked, turn off the heat and let it cool down. The pressure cooker lid will open once the steam has cooled down. 
• You will find lots of extra water (by the Pumpkin, Eggplant and Spinach), put the wok/ cooker back on medium high heat and let the extra water dry out. Keep stirring occasionally.
• Turn off the heat and add the 1 tablespoon of Mustard oil in the vegetables and mix well.
• Chochchori is ready. Serve it with Dal Bhat or Khichuri. Chatni and Panch Bhaja are also paired with this combination.

Photo taken at a Chat Café in San Jose, California. 

Features: Phulki, Dahi Bara, Samosa Chat, Chicken Korma, Kababs with Rice and Naans.

Tip: Enjoy this delicious dish on Keto diet as well. Just skip the potatoes and sugar and serve with blanched chopped zucchini.

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