Beet Saag Chorchori

Chorchori is a traditional Bengali cooking technique rather than a single recipe. A dry, lightly mashed vegetable medley cooked slowly with minimal spices until the mixture becomes a cohesive whole, originates from the Bengali ethos of zero waste cooking. Beet greens, radish greens (mulo shaak), pumpkin leaves (kumro shaak) are all valuable seasonal produce. Here’s a humble Bengali classic cooking with greens that most people overlook, the perfect example of ‘kom moshla, beshi shad’ (less spice, more flavor). Beet Saag Chocchori is one of those understated Bengali dishes that proves greens do not need cream or complicated spices to taste good. This is a great way to use up the greens that come with the organic beets you buy from your local farmers market or grocery. The beet greens have a gentle mineral bitterness that mellows as they cook while still holding texture, the potatoes give it body, and mustard oil brings that unmistakable pungent depth. A touch of sugar rounds out the edges, and the slight thickening at the end makes the whole thing come together like it should -not watery, and not dry. Eating greens at the beginning of a meal gently prepares the palate and stomach. It pairs beautifully with hot steamed rice and a drizzle of ghee, letting the natural flavor of the greens shine without fuss or heaviness @sarchakra 

PREP TIME: 10 mins 

COOK TIME: 15 mins 

SERVES: 4

Ingredients

• Beet greens 1 bunch, finely chopped
• Mustard seeds ½ tsp
• Nigella (Kalonji) seeds 1 tsp
• Dry red chilli 1, broken
• Potato 1 medium, cut into small cubes
• Salt to taste
• Turmeric 2 tsp
• Sugar 2 tsp
• Mustard oil 2 tbsp
• Flour 2 tsp
• Water about 1 cup

Method

• Heat mustard oil in a kadai over medium heat until it reaches a light smoking point, then reduce the heat slightly.
• Add the dried red chilli, mustard seeds, and nigella seeds. Let them splutter and release their aroma.
• Add the chopped beet greens and cubed potatoes. Sprinkle in the salt and turmeric. Sauté for 2 to 3 mins, allowing the greens to wilt and coat in the spiced oil.
• Pour in about 1 cup of water. Cover and cook on medium heat until the potatoes are tender and the greens are soft.
• Stir in the sugar. Sprinkle the flour evenly over the mixture and stir well to avoid lumps.
• Increase the heat slightly and cook uncovered, stirring, until the moisture reduces and everything comes together in a lightly thick, clingy consistency.
• Serve as an early course in a Bengali meal with gobindobhog or basmati rice, Kumro Shaag Diye Mung Dal , a wedge of lime, or a simple Beguni

Notes

Rinse the beet greens thoroughly before chopping, then give them another quick rinse after chopping to remove any lingering grit or soil.

If beet greens are not available use swiss chard, red amaranth leaves (lal shaak), a combination of spinach and arugula, or turnip greens.

You can use sweet potatoes, pumpkin cubes, or green plantain instead of potatoes.

In place of mustard oil, use any neutral oil and a dry pinch of mustard powder.

You can use Panch phoron instead of nigella seeds. Omit the mustard because panch phoron already has mustard seeds in it. You can also use a mix of cumin seeds, fennel seeds and mustard seeds as well.

Beet greens are high in iron and rich in antioxidants like betalains that has neuro protective health benefits. Cooking them thoroughly reduces oxalate impact and improves digestibility, making it gentler than raw greens.

Mustard oil contains omega 3 fatty acids.

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