Sheem-Data Chorchori | Bengali Style mixed vegetable in Mustard Sauce

Sheem-Data Chorchori | Bengali Style mixed vegetable in Mustard Sauce

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

Sheem-Data Chorchori (Bengali Style mixed vegetable in Mustard Sauce) is a very famous dish of Bengal. In this recipe, vegetables are cooked in Ginger paste and Mustard sauce. It is very tasty and also contains goodness of vegetables.

Before jumping into the recipe, let me tell you few things about Chorchori. Chorchori is nothing but a Bengali style of cooking mixed vegetable. It does not have any strict rule or recipe for its preparation. It is cooked with different kind of seasonal vegetables. Sometimes with fishes too. It completely depends on the availability of vegetables in your freeze. In ancient times, people used to prepare this dish with all the left-over vegetables.

Sheem-Data Chorchori (Bengali Style mixed vegetable in Mustard Sauce) is a super delicious and very easy recipe. It goes awesome with Steamed rice. Normally in Sheem-Data Chorchori, Drumsticks are used. But I had Beetroot stalks in my fridge, and so I used it instead of Drumsticks. You can make your own choice though.

In this recipe, I have used Carrots, Potatoes, Beetroot stalks and flat Beans. I have also used Mustard powder to prepare this dish. You can also grind Mustard seeds and make smooth paste of it as well. In this recipe, I have used very less amount of masala powder. For tempering, I have used Panch Phoran and Dry whole red chilli.

Paanch phoron is a mixture of five whole spices which contains equal portions of fenugreek seeds (Methi), cumin seeds (Jeera), nigella seeds (Kalonji), fennel seeds (Saunf) and trachyspermum roxburghianum (Radhuni). Normally out of West Bengal region Radhuni is replaced by black mustard seeds (Sorshe). In fact, the panch phoron I have used contains black mustard seeds.

It is prepared very frequently in almost every Bengali people houses, especially in winter. In most of the parts in India, Sheem (Flat Beans) are normally available in winter.

Flat Beans are excellent source of fibre, potassium and folate. It contains protein, iron, zinc and antioxidants. Regular consumption of Sheem (Flat Beans) can reduce our many health issues.

You can check my other Bengali recipes by clicking here.

Ingredients:

• 250 gms Sheem (Flat Beans), trimmed on both edges
• 1 bunch Beetroot stalks, medium pieces
• 1 large Carrot, medium strips
• 2 Potatoes, cut into wedges
• 1 teaspoon Ginger paste or grated
• ½ teaspoon
• 1 Dry red whole chilli
• ½ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 2-3 teaspoons Mustard powder
• Salt to taste
• Mustard Oil for cooking
• ½ cup Water for gravy
  

1. Mix Mustard powder with water and make a smooth paste. Keep it aside for at least 15 minutes.
   

2. Put Oil into the pan and wait until the oil is hot.
3. Add Panch phoron seeds, Dry red whole chilli and let them crackle.
   

4. Add Potatoes, Carrots and mix it properly.
   

5. Cook it for 2-3 minutes in medium flame.
6. Add Ginger paste and give a nice mix.
   

7. Cook it in low flame until the raw smell goes away.
8. Add Beetroot Stalks and give a nice mix.
   

9. Add Sheem (Flat beans) and cook it in low flame for 2-3 minutes.
   

10. Add Salt, Chilli powder, Turmeric powder and mix it well.
    

11. Cover the pan and cook it in low flame for 4-5 minutes.
12. Add Cumin powder, Coriander powder and mix it properly.
    

13. Cook it in low flame for 30 seconds.
14. Add the Mustard paste (Step 1) and give a nice mix.
    

15. Cover the pan and cook it in low flame until it starts releasing Oil.
16. Add Water and cover the pan.
    

17. Cook it in high flame until the gravy starts boiling.
18. Put the flame in medium low and stir the gravy.
19. Cover the pan and cook it in low flame until all the vegetables become tender and soft.