Panch Misali Chorchori - Bengali Mixed Vegetable Medley

Our Sunday lunches are usually both simple and complex at the same time. I try to do something closer to homey food. Something either I have grown up with or probably something closer to the MIL's cooking. Winter has been really hard this year and this weekend we wanted something simple and satisfying. I cooked a light Dal, some fish and then this chorchori. A chorchori is the Bengali word for a mishmash or medley of vegetables, both frugal and healthy at the same time.

The general concept with these dishes is to get a balanced palate of recipes. There really are no rules with Panch (5) mishali (mixed) medley. So I made mine with what I had available and added some boris (dried lentil nuggets) that my aunt had brought with her this time round from Kolkatta. These work much like croutons and add crunch to a recipe but are much more nutritious. I also added about 1 cup of cauliflower stems and tender leaves along with the cauliflower and was very pleased to see the results.

The kids are growing up, every time I stop and focus they surprise me with their latest milestone. Aadi is learning about money in school and informed me looking at a nickel that the picture was Jefferson's who lived in Monticello. Even when he makes such pronouncements, it sometimes is rather hard for us to keep a straight face. He also has been trying to play hangiman with us (this is his version of Hangman) learnt of course in an attempt to keep up with big sis!

Panch Mishali Chorchori - Bengali Mixed Vegetable Medley

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves 4-6

Ingredients

6 tablespoons oil

1 teaspoon panch phoron (Bengali 5-spice mix)

1 tablespoon grated ginger

1 medium sized eggplant, cut into small pieces (skin on)

3 taros (arbi or kochu), peeled and diced

1 cup chopped cauliflower

1 cup of tender cauliflower, stalks and leaves

1/2 cup green peas (frozen)

1 teaspoon turmeric

1 teaspoon salt

1/2 teaspoon red chili powder

2-3 dried red chilies

1/2 cup water

1/3 cup oil (this is used for frying the boris, not used completely)

1/2 cup boris

1 tablespoon chopped cilantro (optional)

Method of Preparation

1. Heat the mustard oil and add the panchphoron and wait till the seeds crackle. Add the ginger and the eggplants and cover and cook for 5 minutes.

2. Remove the cover, at this point the eggplants should be sweaty and fairly soft.

3. Add in the taro and cover and cook for three minutes.

4. Add in the cauliflower, cauliflower stalks, green peas, turmeric, salt and the red chili powder and stir well.

5. Mix in the dried red chilies and the water and cook on low heat for about 15 minutes.

6. In the meantime heat the plain oil and add the boris and fry till crisp.

7. Stir in the boris and the cilantro if using and mix well.