Chorchori

Method

1. 1 Cut all the vegetables into equal 5 cm strips so they cook at the same time.
2. 2 Fry panch phoron in hot mustard oil until the seeds crackle and pop for 40 seconds.
3. 3 Tossing the seeds in very hot mustard oil is the key to creating the aroma of chorchori; if the oil cools, the seeds will become soggy and bitter.
4. 4 Add the firm vegetables first, stir for 5 minutes, then sprinkle with turmeric and salt.
5. 5 Cover the pot and let the vegetables cook through their own steam for 15 minutes, without adding water.
6. 6 Open the lid, add the okra and green chilies, stir for the last 5 minutes, and sprinkle with a little sugar.