A vegetable
medley and some Rice is my Father’s staple diet. If you do not make any
delicacies, even then he will eat with as much love if you give him some Chorchori. There can be various types of
Chorchori’s in a Bengali home, I have
seen my Mother preparing bowl full’s of “Drumstick Medley” (Danta Chorchori) and “Spinach medley” (Palong
Saak-er Chorchori) all my life.
Spinach is
a leafy Vegetable very high in Iron and Calcium content. Its usage is diverse
and is a very common vegetable in everyday meals for Indians both vegetarians
and non vegetarians. Palong Shaak-er Chorchori (Palong Saak means Spinach btw) is a dish
which Kids normally do not like for one simple reason that it is full of soggy
mushy vegetables. But as you grow up and probably not lucky enough to get Mom
made food everyday is when you will crave for this taste and would fall in love
with this dish.
Hence I present to you my ingredients for my Palong
Shaak er Chorchori recipe:
(which was close to what my Mother
makes :D)
Spinach / Palong Shaak – 1 bunch, cut like shown
in the picture and washed thoroughly.
Hyacinth
Beans / Sheem – chopped – 1 cup
Pumpkin / Kumro – cubed – 1 cup
Potatoes / Aloo – 1 medium – cubed
Radish / Mulo – 1 medium – cubed
Ridged
Gourd / Jhinge – 1 – large – cubed
Eggplants /
Begun – 3 – small – cut like shown in
the picture
Green / Red
Chillies – 5-6 – slit
Turmeric
Powder – 1 tsp
Red Chilli
Powder – ½ tsp
Salt to
taste
Sugar to
balance
Dry Red
Chillies – 2
Panch
Phoron – 1 tsp
Mustard Oil
– 3 tbsps
Yellow Mustard
Paste (I did not have Yellow Mustard in
my stockpile hence I used Black) – 2 tbsp
Dried
Lentil Dumplings – a handful (optional – this is a very Bengali thing – not found
everywhere)
Method:
·
Cut
the Spinach and wash thoroughly.
·
Cut
all the Vegetables into pieces like shown in the picture. There is a little
leafy end to the Radish normally, wash, cut and add these leaves as well. They are called Mulo Shaak in Bangla.
·
Dry
grind Mustard seeds in a grinder, add water little by little to a nice thick
paste and keep. Yellow Mustard seeds are used here.
·
Heat
Mustard Oil in a Kadhai and fry the dried Lentil dumplings and keep aside.
·
Put
the Panch Phoron and dried Red
Chillies into the Kadhai and let them sizzle.
·
Add
all the Vegetables and sauté for 5 minutes so that all the vegetables are a
little fried and are coated in Oil.
·
Add
the Turmeric Powder, Red Chilli Powder, Sugar and Salt and mix well.
·
Now
add the Spinach and mix.
·
Keep
mixing the Spinach slowly, no water is added to this preparation, the Spinach
will produce enough water for all the Vegetables to cook thoroughly.
·
Add
the Mustard paste and mix.
·
Let
it simmer for about 15-20 minutes on medium heat.
·
At
the end when the Veggies are cooked and the Chorchori
has dried up add the Dried Lentil Dumplings. My Mum crushes the dumplings with
her spatula, I don’t as I like them whole and crush them while eating.
·
Eat
with Plain White Rice.
Like your blog very much.
ReplyDeleteThank You Chitrangada, it means a lot. I love your pictures on Color & Spices, you are doing an awesome job :)
ReplyDeleteThis recipe sounds rich and delicious.. Very well made Fabulous recipe. Looks so so so yummy!
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