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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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
About this recipe
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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Doi Bhetki Recipe - Bengali Style Yogurt Fish Curry
⏱ 70 min
Bengali Chirer Pulao Recipe - Bengali Style Vegetable Poha
⏱ 35 min
Doi Ilish Recipe - Bengali Style Hilsa In Yogurt Gravy Recipe
⏱ 25 min
Thor Chal Recipe - Banana Stem Pulao Recipe
⏱ 60 min
Lau Chingri Recipe (Bottle Gourd And Shrimp Curry)
⏱ 30 min
Bengali Style Mixed Vegetable Sweet Pilaf Recipe
⏱ 60 min