Bhoger Chorchori Recipe
Learn how to make bhoger chorchori recipe at home.
Ingredients
- 3 tbsp mustard oil
- ½ tbsp panch phoron
- ¼ tsp hing or asafoetida
- 1 medium aloo or potato cut into large pieces
- 75 g red or yellow kaddu pumpkin cut into large pieces
- ½ medium mooli or radish cut into large pieces
- 1 turai or ridged gourd cut into large pieces
- ½ medium baingan or brinjal cut into large pieces
- 250 g palak or spinach roughly chopped
- Salt to taste
- 1 tsp sugar
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tbsp mustard powder
- 2 tbsp water
Instructions
- Heat 2 tbsp mustard oil in a heavy-bottomed pot over medium-high or medium flame. After it starts to smoke, add panch phoran and asafoetida. Cook for a few seconds.
- Add the potato pieces and cook them for 2 minutes.
- Then add pumpkin and radish. Mix well. Cook them for 1-2 minutes.
- Add brinjal and ridge gourd. Give them a mix.
- Add the chopped spinach. Mix everything well and cook for another 1-2 minutes.
- Add salt, sugar, turmeric powder, coriander powder and red chilli powder. Mix well. Lower the flame to medium or medium-low. Cover with a lid and cook for 10 minutes.
- In a small bowl, add mustard powder and water. Mix well.
- After 10 minutes, uncover and pour the mustard powder slurry.
- Mix well and cook for 3-4 minutes until all the water evaporates. Stir frequently.
- Turn the flame off. Pour 1 tbsp mustard oil over the chorchori and mix well.
- Serve hot with khichuri, beguni, chutney and payesh.