Once again, a traditional Bengali dish, bati chorchori can be cooked over low heat with any vegetable of your choice and a handful of shrimps.
Add salt, turmeric, shrimps and mustard oil to the chopped vegetables and put everything into a deep kadai.
Add 2 cups of water and put the kadai over heat. Cover it with a heavy lid and let it simmer over very low heat. Continue cooking for 15 minutes or till the vegetables are done. Vegetables should be a bit overcooked to make the mixture gravy like. Once vegetables are cook add the sugar and mix well.
Once it is done, sprinkle chopped coriander leaves and a spoonful of mustard oil. Keep covered for 10 more minutes before serving. Serve with plain rice or roti.
Ingredients
- Shrimp - 250 gms, cleaned
- Potato - 1
- Patol / Pointed Gourd - 3
- Pumpkin - 1 slice
- Brinjal - 1
- Tomato - 1
- Onion - 1
- Coriander Leaves - 1 handful
- Green Chilli - 3
- Salt and Turmeric - as required
- Sugar - 1 tsp
- Mustard oil - 3 tbsp.
Add salt, turmeric, shrimps and mustard oil to the chopped vegetables and put everything into a deep kadai.
Add 2 cups of water and put the kadai over heat. Cover it with a heavy lid and let it simmer over very low heat. Continue cooking for 15 minutes or till the vegetables are done. Vegetables should be a bit overcooked to make the mixture gravy like. Once vegetables are cook add the sugar and mix well.
Once it is done, sprinkle chopped coriander leaves and a spoonful of mustard oil. Keep covered for 10 more minutes before serving. Serve with plain rice or roti.
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