Chorchori is often cooked with leftover vegetables at the end of the week.[3] The story behind the dish is that in Bengali households, traditionally men would go grocery shopping once a week. At the end of the week, the household would be left with bits of all the vegetables bought earlier in the week.[4]
Preparation
To cook chorchori, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Often, panch phoron is used. Then, chopped vegetables are added and stir-fried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer.[2][3]
Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. As the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat.
After a few minutes, the thin charred crust is stirred gently into the dish.
^Ninh, Keith (2020). 30 Minutes 60 Recipes For Beginners Cooking Easy Cooking For 30 Asian and 30 Western Delightful Dishes For You and Your Family. Keith Ong. p. 45.
^ abKapoor, Sanjeev; Kapoor, Alyona (2000). Sanjeev Kapoor's Khana Khazana Celebration of Indian Cookery. Popular Prakashan.
^ abKapoor, Sanjeev (2011). How to Cook Indian More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS.
^ abKapoor, Sanjeev. Cooking With Olive Oil. Popular Prakashan.
Yamuna Devi (1987). The Art of Indian Vegetarian Cooking: Lord Krishna's Cuisine. Illustrations by David Baird. New York, New York: Bala Books.
