Wednesday, 26 August 2015

Sheem-Bori Chorchori


            
Sheem-Bori Chorchori
Sheem-Bori- chorchori (Hyacinth bens and sundried lentil dumplings )  is a very typical Bengali dish. chorchori  means when you combined 2 or 3 vegetable with  mustard paste and  Bori (fried lentil dumplings)  with aromatic spices, the dish called chacchori.  But here I did not use mustard paste for this recipe. You will hear about various types of charchori all the time in Bengali cuisine and  is very flavorful and unique in taste.
Chorchori has a wide range from pui chorchori (Malabar spinach medley ), Sojne chorchri (Drumstick Medley),  Palong Shaak-er Chorchori (Spinach  medley) to sheem chorchori (Hyacinth bens medley).
Ingredients:
200gm Hyacinth bens / Mangetout (Sheem) (Washed)
1 or 2 Green Chillies
3-4 tablespoons of Oil : Sunflower oil/ Mustard oil (preferred)
Bori(sundried lentil dumplings): 10-15 pcs
Turmeric powder (Halud/Haldi): 1 tea-spoon
Red chili powder : ½ tes-spoon
Methi seeds(Fenugreek seeds) / Panch phoron– 2 pinch
Bay leaf -2 piecies
Coriander leaf
Sugar: 1/2 tea-spoon (optional)
Water
Salt to Taste
Method:
Dice the sheem in small pieces and keep it aside.
Heat oil in a frying pan and fry the bori until they start getting little red but make sure they are not burnt.
Now add some more oil and add  the methis seeds / Panchphoron to fry little bit. Also, add the dry red chilies and bay leaf at this time.
Then, add both sheem along with turmeric powder, chili powder and salt and mix well to cook by itself. Put a lid over the frying pan to cook and soften faster.

Cook in low medium flame/low medium heat and check regularly for 15-20 minutes whether the vegetables have softened well.
Now add the fried bodi and mix well with little water to just cover them and again put a lid over the frying pan to cook and soften faster. Add the sugar and mix them well. Keep it on the heat and keep mixing until it stuck at the base.
The food is now ready. Garnish with coriander leaf and served.
Author : Manna Majumder

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