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 :-)
4 comments:
Dear Rimisan,
Mmmm…tantalizing whiff of “Daal Puri” drawing the crowd deeper seasoned with methi and ginger…why can’t it stop luring us?
Scent of Bengali flavours made it, “How to make three course dinner in 60 minutes”?
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This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.
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Thanks & regards,
Hamida, Content Manager, Sulekha US
HasanulhameedhaS@sulekha.net
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