Bengali veg.recipes

 PUI SAKHER CHOCHORI


Pui Shaker Chorchori is a classic Bengali medley of vegetables, with Malabar spinach (Pui Shak) as the star ingredient. The dish is known for its unique flavor profile, often featuring a blend of sweet, savory, and slightly spicy notes. It's typically a vegetarian dish, but a non-vegetarian variation with fish head (macher matha) is also a popular delicacy.

Here's a general guide to making Pui Shaker Chorchori, drawing from common Bengali recipes:

Ingredients

 * Pui Shak (Malabar Spinach): A bunch of fresh leaves and tender stems.

 * Mixed Vegetables: The beauty of a chorchori is that you can use a variety of vegetables. Common choices include:

   * Pumpkin (Kumro)

   * Potato (Aloo)

   * Brinjal (Begun)

   * Sweet Potato (Misti Aloo)

   * Taro (Kochu)

   * Radish (Mulo)

   * Jackfruit seeds (Kathal bichi) - A highly recommended, traditional addition for a nutty flavor.

 * Lentil Dumplings (Bori): Sun-dried lentil dumplings, typically made from urad dal, are a key ingredient for texture and a nutty flavor.

 * Mustard Oil: The base cooking oil for a truly authentic Bengali flavor.

 * Panch Phoron: A Bengali five-spice blend consisting of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.

 * Dried Red Chilies: For a subtle smoky heat.

 * Ginger: Grated or finely chopped.

 * Green Chilies: Slit lengthwise, for spice.

 * Turmeric Powder (Haldi): For color and its earthy flavor.

 * Cumin Powder (Jeera): Can be used for an extra layer of flavor.

 * Salt and Sugar: To taste, to balance the flavors.

 * Water: As needed to cook the vegetables.

Instructions

1. Preparation of Vegetables and Pui Shak:

 * Thoroughly wash the pui shak leaves and stems.

 * Separate the leaves from the stems. Chop the stems into one-inch pieces and the leaves roughly.

 * Peel and chop all the other vegetables (pumpkin, potato, etc.) into one-inch cubes. Keep them in a bowl of water to prevent browning.

2. Frying the Bori and Vegetables:

 * Heat a few tablespoons of mustard oil in a kadai (wok) over medium heat.

 * Fry the lentil dumplings (bori) until they turn golden brown. Remove them from the oil and set them aside. Some recipes suggest dropping them into a bowl of water after frying to soften them up, while others use them as is for a crunchy texture.

 * In the same oil, add the brinjal (eggplant) pieces and fry them lightly until they soften slightly. Remove and set aside.

3. Tempering and Cooking the Vegetables:

 * Add a bit more mustard oil to the kadai if needed.

 * Once the oil is hot, add the panch phoron and dried red chilies. Let them splutter and release their aroma (this should take about 10-15 seconds).

 * Add the vegetables that take longer to cook first (potatoes, pumpkin, sweet potatoes, etc.). Stir-fry them for a few minutes.

 * Add the chopped pui shak stems and green chilies. Mix well.

 * Add turmeric powder, salt, and a pinch of sugar. Stir to coat the vegetables evenly.

 * Cover the pan and cook on low to medium heat. The vegetables will release water, allowing them to cook in their own juices. Stir occasionally to prevent sticking.

4. Adding the Remaining Ingredients:

 * Once the harder vegetables are about halfway cooked, add the pui shak leaves, fried brinjal, and grated ginger.

 * Stir everything together. The leaves will wilt down significantly.

 * If the mixture seems too dry, you can add a little bit of warm water, but be careful not to add too much, as the dish should not be soupy.

 * Add the fried bori.

5. Final Cooking and Serving:

 * Cover the pan and continue to cook until all the vegetables are tender and well-cooked. The texture of a chorchori is typically a soft medley of vegetables, with a slight mash.

 * Once done, check for seasoning and adjust salt and sugar if necessary.

 * Serve the Pui Shaker Chorchori hot with steamed rice. It pairs wonderfully with a simple dal or a fish curry.


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