Chochhori, a Bengali version of dry curry can be cooked with as many vegetables as you can imagine. I’m making use of all the amazing squash greens in my yard this year. This is a simple but very tasty vegetable dish. Bengalis love chocchori, torkari and chechkis. These are all different ways of cooking vegetables and sometimes meat or fish is also added to the dish. Today’s dish however is vegetarian with minimal spices. @sarchakra
PREP TIME: 10 mins
COOK TIME: 30 mins
YIELDS: Serves 5-6
- Kumro shaag (squash/pumpkin greens)
- Bodi (dry dumplings) 1 cup
- Potato 1, cubed
- Squash 2 cups
- Tomato 1 large, cut into small pieces
- Mustard oil 3 tbsp
- Ginger 1 tbsp, grated
- Green chilies 2
- Panch Phoron 1 tbsp (see Labra)
- Bay leaf 2, small
- Whole red chilies 3
- Asafetida a pinch
- Turmeric 1 tbsp
- Sugar 2 tsp
- Ghee 1 tbsp
- Flour 2 tbsp
- Heat 1 tbsp mustard oil. Fry bori till golden brown on all sides. Keep aside.
- Add the rest of the oil into the pan. Temper with bay leaf, asafetida, whole red chilies and Panch Phoron. Let it splutter.
- Add chopped greens, green chilies and squash. Season with salt and turmeric. Cover with a lid and cook on a medium heat. There is no need to add water at this stage.
- After 10 mins when the greens have reduced in quantity add chopped potato, tomato and fried bori. Cover and cook again. Let the tomatoes cook and mix into the curry.
- Add ginger paste and 1 cup of water. Cook till all the vegetables are done.
- Add sugar, flour and ghee. Cook a couple of minutes till the chocchori comes to desired consistency. Serve with rice and dal.
I used acorn squash but any kind of squash or pumpkin works.
Sugar is always used in Bengali cooking to balance the flavors. You could omit it if you don’t want sugar but for that authentic Bengali flavor I wouldn’t 🙂
Like this recipe? Check out Kumro Shaag Diye Chingri Chochhori (Pumpkin Greens with Shrimp) for a non veg recipe and Fenugreek Leaves with Vegetables (Methi Chochhori) for a vegetarian one.