BATI CHORCHORI ( dry mixed vegetables )

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BATI CHORCHORI ( dry mixed vegetables )

 

Ingredients ( serves 4-6 ):

 

200gms cauliflower florets.

100gms shelled green peas.

2 potatoes, peeled and cubed.

1 medium eggplant, cubed.

1 horseradish, peeled and cubed.

1/4 onion, minced.

1 tsp. turmeric paste.

1/2 tsp. chili paste.

2 tsp. mustard paste.

3-4 green chilies, slit.

4-6 tbsp. mustard oil.

Salt to taste.

 

Directions:

 

This curry gets its name from the brass vessel ( bati ) in which it is

cooked, so that the ingredients fit snugly in the bowl leaving just a

one inch gap at the top. As a substitute, an aluminum or brass bowl

with a tight fitting lid may be used.

 

After cutting up all the veggies, wash them well and place them in the

bowl. Add the mined onion, the masala pastes, and the green chillies.

Add the oil and mix well after adding salt. Cover the bowl with its lid.

 

Stir the vegetables occasionally over a medium-low heat, so they cook

in their own juices withot any addition of water. remove from heat when

the veggies are quite cooked and blended flavourfully with the spices.

 

Any combination of vegetables may be used in preparing Bati Chorchori.

 

This chorchori is a good accompaniment with rice.

 

Source: Bluemud

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV