Sheem-Bori Chorchori |
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.
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
You can vist FB page - https://www.facebook.com/bengalikadai
Author : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai