Crunchy flat green beans and creamy eggplant cooked with mild spices using potatoes for the perfect starch to bind it all together. Chorchori is one of those Bengali pure vegetarian dishes that my Mom would often prepare. Especially on the days in the week when we would eat just vegetarian food! While people may think that Bengalis are meat lovers, there are vegetarian dishes such as this that we equally enjoy. Chorchori can be prepared with different medley of vegetables. This Shim Beguner Chorchori is one of the most common combination used.
What is Chorchori?
In simple terms, it is a medley of vegetables that’s cooked until tender. It’s often kept pure vegetarian, meaning it is cooked without any garlic or onion. It’s one of the ways to add all itsy-bitsy left-over vegetables, just chopped to bite size and slow cooked without adding much water at all. You don’t want to make it like a curry and a little water is added just to soften the vegetables. We also add cauliflower stems, bottle gourd skin and fresh pea skin quite often. There is really no hard rule on how to prepare a chorchori.
What vegetables are added?
Shim refers to flat green beans and Begun refers to eggplant, and apart from these two veggies potatoes are also added.
Typically, you will prepare this dish with a different variety of flat beans that are much thinner and smaller in size. It’s almost impossible to find them here, even in Indian stores. Hence, I went with this variety, which is crunchier and takes a tad bit longer to cook.
In terms of spices, you could make it creamy with poppy seeds, mustard seeds or keep it lighter like I did here. Most Bengali dishes tastes best with rice but dishes like these go great with roti or paratha too. If you haven’t tried Bengali Chorchori before, do give this a try and let me know what you think of it!
These plates are from Tuxton Home Collection! I quite love these, the white with golden is my favourite.