Friday, 13 September 2013

CHOR CHORI



CHOR CHORI
4 Tbsp mustard oil

4-5 pods garlic

2 tsp ginger, chopped

2 green chillies

3 bay leaves

1 tsp panch poran

1 cup potatoes

4 baby brinjals

1 cup cauliflower

1 cup pumpkin

A pinch of salt

A pinch of sugar

1/4 tsp turmeric

1/4 tsp dhania pd

1/4 tsp zeera pd

1 green chilly

Coriander leaves for garnish
Method

Heat the mustard all to remove its bitterness.
While the mustard oil is burning out  in a mortar and pestle add some garlic, ginger and 2 green chillies with a pinch of salt.Pound them togethar.Once done, get back to the mustard oil now.Add the tej patta, panch poran and the ginger-garlic paste you just made. Mix.First add the potatoes and let them fry on low heat.Once they looked half cooked, add the cauliflower.Now is also a good time to add salt. Mix well.Turn up the heat little bit and sprinkle little water on it.Cover and let it steam for about 3-4 minutes.Once the potatoes are almost cooked add turmeric, dhaniapowder and zeera powder.Now turn up the heat and add the pumpkin and brinjals.Add some salt again along with a slit green chilly.Toss it around. Add some water, cover it and let the vegetables cook for a while. (5minutes)
Now check the pan for the vegetables. Mix and mash them a bit.Let it cook for another 4-5 minutes.Once vegetables are done, take the chorchori out into a bowl.
Garnish with coriander leaves.
COPY RIGHTS RESERVED BY @CHEF BB







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