Bengali Chorchori
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Ingredients
- 250 g maris piper potatoes, peeled and cubed
- 200 g aubergine, diced
- 200 g pumpkin, peeled and cubed
- 100 g fine green beans, trimmed
- 1 tsp black mustard seeds
- 1 tbsp white poppy seeds (posto)
- 3 fresh green chillies
- 1 tsp ground turmeric
- 3 tbsp mustard oil
Nutrition (per serving)
- Calories
- 195 kcal
- Protein
- 3.6 g
- Carbohydrate
- 16.1 g
- of which sugars
- 4 g
- Fat
- 11.7 g
- of which saturates
- 1.4 g
- Fibre
- 4.6 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the mustard seeds and poppy seeds with a splash of water to a coarse paste.
- 2
Heat the mustard oil in a wide pan and add the potatoes, aubergine, pumpkin and green beans all at once.
- 3
Stir in the ground turmeric and the seed paste, and cook over medium-low heat, stirring occasionally, for 20-25 minutes until all the vegetables are tender.
- 4
Add the whole green chillies for the last 5 minutes of cooking.
- 5
Season to taste and serve with rice.
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