Bengali Style Chori Recipe-Mixed Vegetable Sabzi
A vegetarian Bengali Recipes recipe with ridge gourd (turai/ peerkangai) - chopped, kaddu (parangikai/ pumpkin) - chopped, brinjal (baingan / eggplant) - chopped. Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
16 steps- 1
To begin making the Chor Chori Recipe, firstly cut and wash vegetables in running water, strain and keep aside
- 2
Soak yellow or black mustard seeds in 2-3 tablespoons water for 15-20 minutes
mustard oil - as requiredtablespoons sunflower oil(4)tablespoons dijon mustard(3) - 3
Grind into a fine paste and collect in a bowl
drumstick - cut into 3 inch(2 pieces) - 4
Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste
ridge gourd (turai/ peerkangai) - chopped(1 cup)kaddu (parangikai/ pumpkin) - chopped(1 cup)brinjal (baingan / eggplant) - chopped(1 cup)potatoes (aloo) - chopped(1 cup)pointed gourd (parval) - chopped(1/2 cup)runner beans - chopped(1/2 cup)mooli/ mullangi (radish) - chopped(1/2 cup)mustard oil - as requiredtablespoons dijon mustard(3)turmeric powder (haldi)(1/2 teaspoon) - 5
Mix well, simmer the flames & cover the lid
- 6
Let them cook in steam for 5-10 mins or till done
- 7
Once the vegetables are nicely cooked, turn off the gas and keep aside
- 8
In a separate wok/kadhai, heat refine oil and add asafoetida, panch phoron and slit green chilies
green chillies - slit(3)asafoetida (hing)(1/2 teaspoon)-/2 teaspoons panch phoran masala(1) - 9
Allow them to splutter
- 10
Now add in the cooked vegetables and mix gently
- 11
Add some salt as per taste, and sprinkle sugar
salt - to tastesugar(1/2 teaspoon) - 12
Mix well very carefully such that the vegetables don't get mashed
- 13
Cook on high flames till the moisture reduces and the vegetable look dry
- 14
Drizzle 1 or 2 teaspoon of mustard oil before you take it off the heat but that completely depends on one's personal choice
mustard oil - as requiredtablespoons dijon mustard(3) - 15
Garnish with few chopped coriander and your Chor Chori is ready to be served
ridge gourd (turai/ peerkangai) - chopped(1 cup)kaddu (parangikai/ pumpkin) - chopped(1 cup)brinjal (baingan / eggplant) - chopped(1 cup)potatoes (aloo) - chopped(1 cup)pointed gourd (parval) - chopped(1/2 cup)runner beans - chopped(1/2 cup)mooli/ mullangi (radish) - chopped(1/2 cup) - 16
Serve the Bengali Style Chori Recipe-Mixed Vegetable Sabzi along with Steamed Rice, Smoked Dal Makhani Dhaba Style to make it a complete meal
Rate this recipe
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Bengali Style Chori Recipe-Mixed Vegetable Sabzi
A vegetarian Bengali Recipes recipe with ridge gourd (turai/ peerkangai) - chopped, kaddu (parangikai/ pumpkin) - chopped, brinjal (baingan / eggplant) - chopped. Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
16 steps- 1
To begin making the Chor Chori Recipe, firstly cut and wash vegetables in running water, strain and keep aside
- 2
Soak yellow or black mustard seeds in 2-3 tablespoons water for 15-20 minutes
mustard oil - as requiredtablespoons sunflower oil(4)tablespoons dijon mustard(3) - 3
Grind into a fine paste and collect in a bowl
drumstick - cut into 3 inch(2 pieces) - 4
Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste
ridge gourd (turai/ peerkangai) - chopped(1 cup)kaddu (parangikai/ pumpkin) - chopped(1 cup)brinjal (baingan / eggplant) - chopped(1 cup)potatoes (aloo) - chopped(1 cup)pointed gourd (parval) - chopped(1/2 cup)runner beans - chopped(1/2 cup)mooli/ mullangi (radish) - chopped(1/2 cup)mustard oil - as requiredtablespoons dijon mustard(3)turmeric powder (haldi)(1/2 teaspoon) - 5
Mix well, simmer the flames & cover the lid
- 6
Let them cook in steam for 5-10 mins or till done
- 7
Once the vegetables are nicely cooked, turn off the gas and keep aside
- 8
In a separate wok/kadhai, heat refine oil and add asafoetida, panch phoron and slit green chilies
green chillies - slit(3)asafoetida (hing)(1/2 teaspoon)-/2 teaspoons panch phoran masala(1) - 9
Allow them to splutter
- 10
Now add in the cooked vegetables and mix gently
- 11
Add some salt as per taste, and sprinkle sugar
salt - to tastesugar(1/2 teaspoon) - 12
Mix well very carefully such that the vegetables don't get mashed
- 13
Cook on high flames till the moisture reduces and the vegetable look dry
- 14
Drizzle 1 or 2 teaspoon of mustard oil before you take it off the heat but that completely depends on one's personal choice
mustard oil - as requiredtablespoons dijon mustard(3) - 15
Garnish with few chopped coriander and your Chor Chori is ready to be served
ridge gourd (turai/ peerkangai) - chopped(1 cup)kaddu (parangikai/ pumpkin) - chopped(1 cup)brinjal (baingan / eggplant) - chopped(1 cup)potatoes (aloo) - chopped(1 cup)pointed gourd (parval) - chopped(1/2 cup)runner beans - chopped(1/2 cup)mooli/ mullangi (radish) - chopped(1/2 cup) - 16
Serve the Bengali Style Chori Recipe-Mixed Vegetable Sabzi along with Steamed Rice, Smoked Dal Makhani Dhaba Style to make it a complete meal
Rate this recipe
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