Photograph of the finished Chorchori

India · Rau củ xào ngũ vị hạt Chorchori

Chorchori

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.3 lb
  • Photograph of Large round aubergine Large round aubergine 1.1 lb
  • Photograph of Okra Okra 11.3 oz
  • Photograph of Pumpkin Pumpkin 1.1 lb
  • Photograph of Bengal panch phoron Bengal panch phoron 0.8 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.
Start cooking