Bhoger Chorchori Recipe

Learn how to make bhoger chorchori recipe at home. Chorchori is a traditional Bengali dish that consists of various vegetables. It is super healthy and nutritious. In this dish, a variety of different vegetables like potato, spinach, pumpkin, radish etc are cooked together with panch phoran (which is a blend of 5 spices), asafoetida and a bunch of other spices.

What is bhog?

Bhog is a prasad that is distributed to the devotees on the seventh (Saptami), eighth (Ashtami) and ninth (Navami) day of Durga puja. It is vegetarian and doesn’t even contain onion or garlic. Bhog mainly comprises delicious Bengali dishes like khichuri, chorchori, chutney, beguni or begun bhaja, luchi, payesh, mishti doi or roshogolla. Many puja committees also offer pulao, labra, alur dom, cholar dal, aloo phulkopir dalna, chanar dalna etc.

Watch how to make bhoger chorchori:

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Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

Serves: 3 people

Ingredients:

3 tbsp mustard oil

½ tbsp panch phoron

¼ tsp hing or asafoetida

1 medium aloo or potato, cut into large pieces

75g red or yellow kaddu pumpkin, cut into large pieces

½ medium mooli or radish, cut into large pieces

1 turai or ridged gourd, cut into large pieces

½ medium baingan or brinjal, cut into large pieces

250g palak or spinach, roughly chopped

Salt to taste

1 tsp sugar

½ tsp turmeric powder

½ tsp red chilli powder

1 tsp coriander powder

½ tbsp mustard powder

2 tbsp water

Cooking Directions:

Heat 2 tbsp mustard oil in a heavy-bottomed pot over medium-high or medium flame. After it starts to smoke, add panch phoran and asafoetida. Cook for a few seconds.

Add the potato pieces and cook them for 2 minutes.

Then add pumpkin and radish. Mix well. Cook them for 1-2 minutes.

Add brinjal and ridge gourd. Give them a mix.

Add the chopped spinach. Mix everything well and cook for another 1-2 minutes.

Add salt, sugar, turmeric powder, coriander powder and red chilli powder. Mix well. Lower the flame to medium or medium-low. Cover with a lid and cook for 10 minutes.

In a small bowl, add mustard powder and water. Mix well.

After 10 minutes, uncover and pour the mustard powder slurry.

Mix well and cook for 3-4 minutes until all the water evaporates. Stir frequently.

Turn the flame off. Pour 1 tbsp mustard oil over the chorchori and mix well.

Serve hot with khichuri, beguni, chutney and payesh.

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Happy Cooking!