Chorchori

Name: Chorchori
Yield: Serves 4
Cuisine: Indian
Ingredients: Pinch of sugar; 2 teaspoons table salt; 2 or 3 green chiles, stemmed and slit; 2 eggplants, cut into 1½-inch (4-cm) fingers; 1½ teaspoons panch phoron; 2 tablespoons vegetable oil; 4 ounces (100 grams) red or pie pumpkin, peeled, seeded, and cut into 1½-inch (4-cm) fingers; 5 medium parwars (striped pear gourds; see Note), cut into 1½-inch (4-cm) fingers; 2 medium potatoes, peeled and cut into 1½-inch (4-cm) fingers; 1 drumstick vegetable, cut into 1½-inch (4-cm) pieces; ½ teaspoon ground roasted cumin; ¼ teaspoon ground turmeric

Vegetables with five spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish originated in Bengal and is prepared with whatever uncooked vegetables are left over at the end of a week. Serve it with dal and steamed rice.

Ingredients

2 tablespoons vegetable oil
1½ teaspoons panch phoron
1

Asia
India
West Bengal
Main course
Leftovers
Vegan
Gluten-free
Spicy

Method

Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the panch phoron, and sauté for 30 seconds.
Add all the vegetables and toss well. Add the turmeric, cumin, chiles, sugar, and salt. Toss again.
Add ½