Chorchori is a semi-dry to dry curry and is very common in every Bengali kitchen. Typically served with steamed rice at the starting of the main meal, this curry is a simple yet utterly delicious medley of various flavourful vegetables. Chorchori is also served as a side-dish with a bowl of Dal. The key here is the flavours of vegetables as the spices that goes in this curry is just minimum. Thus, the more fresh the vegetables are, the more this medley will turn to be.
Daler Bori (sun dried lentil dumpling) is often used in this curry, though, this is completely optional. Chorchori is often cooked with five vegetables. Although, there is no hard and fast rule in this, the number can be more or less than five. The point is, whenever you have small quantities of multiple vegetables, you can mix them together to make Chorchori. This curry is a fantastic example of how a simple, easy and healthy dish can be delectable too.
Chorchori can be cooked with any vegetables of your choice. Sojne Data diye Chorchori is also a regular Chorchori only the punch here is the chewiness of sojne data or drumstick. While the other vegetables turns soft and mushy, the little hardness of drumstick makes it an interesting one. Maa cooks it the best and I follow her recipe. Here’s how I make my Sojne Data diye Chorchori.
- 2.5 cup chopped drumstick, per piece 1 inch (the tender, the better)
- 1.5 cup cubed pumpkin (the sweeter, the better)
- 1 cup flat bean, chopped into medium pieces
- 1.5 cup cubed eggplant
- 1 cup cubed potato
- 1 tomato, chopped
- 5 green chilli, slitted
- 15 daler bori (lentil dumpling)
- 1 tea-spoon panch-phoron (Bengali five spices)
- 2 dry red chilli
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon turmeric powder
- 4 table-spoon mustard oil (2 + 2)
- hot water, as required (if needed)
- salt, according to taste
- Heat 2 table-spoon oil in a pan and shallow fry daler bori. Remove and keep aside.
- Heat the remaining oil in the same pan and temper with panch-phoron and dry red chiili. Allow them to crackle.
- Add potato and shallow fry for 2 minutes.
- Add drumstick, flat bean and eggplant and sprinkle required salt. Mix well.
- Now, add turmeric powder, cumin powder and coriander powder and give a proper mix.
- Cover the lid and over low flame cook for 15 minutes or until the vegetables are almost 70-80% done. Stir in between.
- At this stage, add pumpkin and give a nice mix. Cover again and cook until the pumpkin is soft and little mushy. Stir in between.
- Add fried daler bori and mix well. Try not to break them while mixing. Cover and cook for few minutes.
- Let the vegetables cook in their own moisture. However, at any point if you find your vegetables are sticking to the pan, you may use hot water.
- Once all the vegetables and daler bori are nicely done and water dries up, turn off the flame and let the curry rest for 5 minutes.
- Your Sojne Data diye Chorchori is ready to be served now.
Serve this with piping hot rice and feel the blast of flavours in your mouth. To enhance the taste while eating, add a dash of ghee or squeeze a piece of lemon.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy and Healthy eating to you all!