Chochchori recipe for TP, and everyone else that's interested.
1. Keep orange mushur/masoor dal bori/waris fried at hand.
2. Peel and cut three large potatoes and cut into thickish wedges. Dice peeled and de-seeded pumpkin into half an inch thick pieces. Cube unpeeled brinjal/aubergine/eggplant.
3. Fry thickly-sliced potato and pumpkin till golden. Drain and reserve
4. Rub small cubes of brinjal with salt, sugar and turmeric, and fry till brown.
5. Chop spinach - or stalks and leaves of cauliflower, for preference - and fry on medium till all the water evaporates.
6. Add a teaspoon of paNch foron. Wait till you smell the mouri/saunf roasting
7. Add the rest of the vegetables, salt and a little sugar, and the fried wari/bori. Toss for five minutes on medium and taste.
8. Add half a cup of water. Simmer covered. When done, if there's still some water left, dry it out while tossing the chochchori gently. Done! Serve with hot thin mushur/masoor/red lentil dal, or slightly thick moog/moong daal :-)
1. Keep orange mushur/masoor dal bori/waris fried at hand.
2. Peel and cut three large potatoes and cut into thickish wedges. Dice peeled and de-seeded pumpkin into half an inch thick pieces. Cube unpeeled brinjal/aubergine/eggplant.
3. Fry thickly-sliced potato and pumpkin till golden. Drain and reserve
4. Rub small cubes of brinjal with salt, sugar and turmeric, and fry till brown.
5. Chop spinach - or stalks and leaves of cauliflower, for preference - and fry on medium till all the water evaporates.
6. Add a teaspoon of paNch foron. Wait till you smell the mouri/saunf roasting
7. Add the rest of the vegetables, salt and a little sugar, and the fried wari/bori. Toss for five minutes on medium and taste.
8. Add half a cup of water. Simmer covered. When done, if there's still some water left, dry it out while tossing the chochchori gently. Done! Serve with hot thin mushur/masoor/red lentil dal, or slightly thick moog/moong daal :-)
