We bengalis take pride in our super simple Bengali style Vegetable Stir fry aka ‘Chocchori’ recipes and there is a reason behind this. My grannies (mom’s mom and aunts), mom, aunts are professional in making this vegetable stir fry, which takes only 15 to 20 minutes most of the time. Give them any vegetable, greens, vegetable skins, fish, fish skins, fish insides, shrimps, shrimp heads – they will produce a few kind of ‘Chocchori’ in front of you. They are not only super simple to make, they are often delicious and packed with nutrition.
As most of you know, I am taking this week off from my 8-4 desk job and spending most of the time at home. As I have some time off, I have decided to cook and learn something everyday rather than being on Facebook.
A few days back I found out that two Indian food bloggers Sapana and Pavani is doing A-Z challenge with Bengali recipes and both have prepared chocchori. When they posted the recipe I started wondering – How come I never shared this family treasures (read chocchori recipes) with my readers? Yes they are very much familiar to any Bengali home, but I am sure not many of you know about this.
So what took me so long to post these ‘Chocchori’ recipes? Well they are so simple we Bengalis pretty much take it for granted. We always think who will like a recipe with Cauliflower stalks or potato skins? Well, there are many who do.
Ma and grannies prepare hundred kinds of Bengali style Vegetable Stir fry but here I have prepared 4 kinds of recipe. As I mentioned, give mom anything (literally anything) she will prepare a mouth-watering ‘chocchori’ for you.
[clickToTweet tweet=”Bengali style #vegetable #stiryfry by @storyofcooks” quote=”Share these family heirloom recipes from my mom and grannies” theme=”style3″]
I have mentioned earlier in many of my posts, we bengalis take our lunch pretty seriously. Ma prepares dal, rice, fish and a few kind of vegetable dishes for lunch every single day. ‘Chocchori’ of some kind never missed my plate when I was growing up. However I was quite picky and I only had a few favorites. Same with others in our home – every one has a favorite ‘chocchori’ recipe of ma.
That being said, there is no perfect ‘chocchori’ recipe – every person has a way of preparing them. Every family has their own recipes.
Today (April 14th) is our Bengali New Year and when most of the Bengalis are celebrating this special day with meat, fish and shrimp I decide to spend with these classic and light (as they are prepared with very little bit of oil) bengali dishes.
4 Bengali style Vegetable Stir fry : ‘Chocchori’ recipes
Notes:
- I have used tiny potatoes and I love to eat this recipe with potato skins. So I recommend using tiny potatoes. If you’re using big potatoes – don’t forget to peel.
- Drizzling mustard oil is option but highly recommended as it brings out the best flavor of these recipes.
- These are best served with plain rice and a dal. You can find a super simple dal recipe here.
1. Mushroom Stir fry with mustard
2 tablespoons vegetable oil
1 package baby bella mushroom (200 gram or 6 oz), each cut into 4 pieces
1 teaspoon whole cumin
3 dried red chiles
6 tiny potatoes, each cut into 8 pieces
salt to taste
1 teaspoon ground turmeric
1 small red onion, diced
1 green chile, seeded and sliced length-wise
1 tablespoon whole coriander seed
1 tablespoon white mustard seed
1/2 tablespoon black mustard seed
1 tablespoon water, optional
1 teaspoon mustard oil, optional
- In a non-stick skillet over medium heat, heat 1 tablespoon vegetable oil. Add mushroom pieces and cook it for 7 to 8 minutes or until a very tiny bit of water left in them.
- Meanwhile, in an another non-stick skillet, over medium heat, heat 1 tablespoon vegetable oil. Add 3/4 teaspoon cumin, 2 red chile, potato pieces, salt and 1/2 teaspoon turmeric. Cover and cook for 5 to 6 minutes, or until the potatoes are soft.
- When the potatoes are fork tender, add onion pieces and green chile. Cook for 3 to 4 minutes over medium heat, or until onion is opaque by stirring often.
- When potatoes and onion are getting cooked, prepare the mustard powder blend. In a coffee or spice grinder, whole coriander seed, add yellow and black mustard seeds, 1/4 teaspoon whole cumin seed, 1 red chile and a pinch of salt. Grind it until they are fine and smooth. Take it aside in a bowl.
- When onions are cooked, add the sautéed mushroom and the dry grind spice blend. Add 1 tablespoon of water if required. Cover and cook for 2 to 3 minutes, or until everything is cooked through. Drizzle with mustard oil and serve warm with rice.
2. Cauliflower leaves and stalk stir fry with mustard
cauliflower leaves and stalk of 1 cauliflower, cut into bite size pieces (1/2 inch cubes)
4 cups or more water to cover
salt to taste
1 teaspoon yellow mustard
1 teaspoon black mustard
1 teaspoon whole cumin
3 dried red chiles
1 tablespoon vegetable oil
1 green chile, seeded and halved length-wise
4 garlic cloves, minced
4 tiny potatoes, quartered lengthwise
1/2 of a big eggplant or 1 small eggplant, cut into 12 pieces
1/2 teaspoon ground turmeric
salt to taste
1 teaspoon mustard oil, optional
- In a soup pot, add cauliflower stalks & leaves, water and salt. Boil it for 10 to 15 minutes, or until the stalks are tender fork but not mushy. They should be little firm to touch by a fork.
- Meanwhile, in a coffee or spice grinder, add yellow and black mustard, 1/4 teaspoon whole cumin, 1 red chile, and a pinch of salt. Grind it until they are fine and smooth. Take it aside in a bowl.
- After they are boiled, strain it over a colander and keep it aside.
- In a non-stick skillet, over medium heat, heat vegetable oil. Add 3/4 teaspoon whole cumin, 2 red chiles. Cook it for 1 to 2 minutes, or until the cumin seeds splatter. Add , green chile and garlic pieces; cook it for 2 to 3 minutes, or until the aroma of garlic spreads out. Add boiled cauliflower stalks, and potato pieces. Give it a gentle stir to mix it well.
- Add eggplant pieces, turmeric, salt and dry grind spice. Give it another stir and cover it. Cook it covered for 8 to 10 minutes or until eggplants are fork tender.Drizzle with mustard oil and serve warm with rice.
3. Eggplant stir fry with ginger
2 tablespoons vegetable oil
1 teaspoon Bengali five spice mix (panchforon)
1/4 teaspoon whole cumin
1/4 teaspoon whole black mustard seed
2 red chiles
1/4 teaspoon asafetida
6 tiny potatoes, each cut into 8 pieces
salt to taste
1/2 teaspoon ground turmeric
1 inch fresh ginger, grated
2 big eggplants, cut into 1 inch tall pieces
1 tablespoon fresh cilantro, chopped for garnish.
- In a non-stick skillet over medium heat, heat vegetable oil. Add Bengali five spice mix, cumin & mustard seed, and red chiles . Cook it for a minute or two, or until they start to splatter. Add asafetida and potato slices.
- Add a generous amount of salt and 1/4 teaspoon turmeric. Cover and cook it for 4 to 5 minutes or until potatoes are tender. Add ginger and cook it uncovered for 2 to 3 minutes, or until ginger is no longer raw.
- Add eggplant pieces and give a gentle stir. Cover and cook it for 8 to 10 minutes, or until eggplants are tender. Take it aside in a bowl. Garnish with fresh cilantro and serve warm.
4. Watercress stir fry with mustard
1 tablespoon vegetable oil
1 teaspoon cumin
3 dried red chiles
6 tiny potatoes, each cut into 8 pieces
1/2 teaspoon ground turmeric
salt to taste
1/2 tablespoon yellow mustard
1/2 tablespoon black mustard
1 bunch greens (watercress, spinach or any local greens), wash and clean
1 teaspoon mustard oil, optional
- In a non-stick skillet, over medium heat, heat vegetable oil. Add 3/4 teaspoon cumin, red chile and cook it for 1 to 2 minutes, or until they splutter.
- Add potato pieces, turmeric and salt.Cover and cook it for 4 to 5 minutes or until potatoes are tender.
- Meanwhile, in a coffee or spice grinder, add yellow and black mustard, 3/4 teaspoon whole cumin, 1 red chile, and a pinch of salt. Grind it until they are fine and smooth. Take it aside in a bowl.
- When potatoes are fork tender, add watercress and ground spices. Give it a gentle stir and cover it. Cook it for 2 minutes or until watercress is wilted. Drizzle with mustard oil and serve warm with rice.
Simple and lovely recipe dol! Awesome clicks as always????
Such yummy looking varieties of stir-fries. I have tried chorchori with potato, brinjal and spinach it was amazing.
Happy New Year. Hope you are having a relaxed week.
Omg I am speechless Dolphia. You have made not one but four amazing and not to mention stunning charchari.Hats off to your efforts.I love all of them and going to try with mushroom one first.
As you said about skins and stalks its really a great idea and they taste amazing too.We also make curry with cauliflower stalks named Danthal ki Sabzi.I haven’t posted it yet I guess I should.
Most of the times we often forgot to post the everyday comforting meals na.Thanks for the mention dear.
Btw these stir fry doesn’t look simple at all ,you have presented them as royal feast.
How I wish you teach me even a tiny bit of your photography skills and I will be happy forever.
Thanks for this gorgeous post. Bookmarked to try soon.
Sapana
Wish you and your loved ones a very happy new year! Thanks for the amazing recipes. Something to try this weekend. 🙂
Wow !! I love this simple recipe…it’s super easy and looks fabulous. I will definitely try this one. I’m going to try watercress – yumminess!
Loved the light on the photographs, very organic and beautiful.
And yes I have to say this…LOOOOVE that white bowl …am so much in love with it.
Look delicious !
Look delicious and lovely pics 🙂
Every cuisine from India is a treasure house. We make poriyals similar to this in TN. As they say “Across the length and breadths of India are the hidden gems … just loving these learning process.
Sujatha,
Do you have a recipe of Poriyals?
Thanks Gloria!
Subho Naboborso!!! Let me know how did you like.
Your work is great too! 🙂
Oh yes dear, I am !
Yum.. Simple & easy recipes with fab photos ????
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