Chorchori
Chorchori is a traditional Bengali dish made with mixed vegetables, flavored with panch phoron (a Bengali five-spice mix) and mustard oil. This weight-management version uses minimal oil and water to create a flavorful, nutrient-dense dry stir fry packed with vitamins, fiber, and antioxidants. It’s ideal for a low-calorie, nutrient-packed meal or side dish.
Nutrition Facts
Per serving
Energy
72 kcal
Protein
3 g
Carbs
7 g
Fat
3 g
Fiber
3 g
Ingredients
Radish, elongate, white skin
50 gms (50g)
Pumpkin
50 gm (50g)
Brinjal Vegetable, Raw
50 gm (50g)
Green Beans (Chopped)
40 gm (40g)
Spinach
100 gms (100g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fennel Seeds
0.25 tsp (1.25g)
Niger seeds, black
0.25 tsp (0.5g)
Fenugreek seeds
0.25 tsp (1g)
Black Mustard Seeds
0.25 tsp (1g)
Cumin seeds
0.25 tsp (1g)
Turmeric powder
0.25 tsp (1g)
Chopped Green Chilli
1 tsp (2g)
Plain Water
3 tbsp (45g)
Instructions
Preparation
Peel and chop the pumpkin, radish, brinjal, and beans into small bite-sized pieces.
Wash and chop spinach or other leafy greens.
Cooking Steps
Heat oil in a pan over medium heat.
Add panch phoron ( fenugreek seeds, nigella seeds, mustard seeds, fennel seeds, and cumin seeds) and let it splutter. Add the green chili and sauté for 15 seconds.
Add all chopped vegetables (except spinach) to the pan. Stir well.
Sprinkle turmeric powder and salt. Mix evenly.
Add 2–3 tbsp of water. Cover the pan and cook on low heat until the vegetables become soft (approximately 10–12 minutes).
Once the vegetables are cooked, add the chopped spinach. Cook uncovered for 3 minutes until all the water evaporates, leaving the dish dry and flavorful.
Serve hot.