Thank you to Anu Iyengar for this delicious Bengali recipe recommendation!
A Chorchori (vegetable medley) is a traditional dish from eastern India that is perfect for using up those extra little bits of vegetables. It’s super flexible (you’ll find suggestions at the bottom) but these are the ingredients Anu uses:
- 6 large pumpkin leaves (Kumro saag)
- Cauliflower stalks
- Pea pods
- 1 potato.
- A dash of mustard oil
- Panch Phoron: A mix of one part each of cumin seeds, mustard seeds, fenugreek seeds, onion seeds and fennel seeds.
- Make ahead: Rather than trying to make up your Panch Phoron for this particular recipe, make a larger quantity ahead of time and store in an airtight container.
- Wash the pumpkin leaves and remove any hard parts of the stem.
- Strip the rough fibers from the outside of the stem: holding the leaf upside down, peel off the outside layer of the stalk up the to the leaf.
- Slice the leaves into strips and chop up the stems.
- Slice your cauliflower stalk into strips or rounds and dice the potato.
- Heat the mustard oil in the pan and lightly fry potatoes.
- Add your cauliflower, pea pods (and any additional firm vegetables) and sauté for 5 minutes.
- In a separate pan, heat some oil to a high heat until it begins to shimmer and then reduce to medium.
- Add your spices to the oil for a few seconds until they begin to pop. Remove from the heat immediately (burning will ruin the flavour) and add to the vegetable mix.
- Add the pumpkin leaves and stems. The vegetables will release a lot of liquid but add a little water if you wish.
- Cover and cook on a medium heat for 5 to 10 minutes or until the liquid is reduced.
Here are some other ingredients you can use in your chorchori:
- Pumpkin flesh
- Sweet potato
- Cauliflower florets
Bonus food waste super-recipe:
Khosa Chorchori is traditionally made with vegetable peels!
Try pumpkin, gourd, and carrot peels and potato skins.