by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 25685 times
The use of mustard in many forms – as seeds, paste and oil too – is a classic characteristic of Bengali cooking. In this traditional Bengali -style subzi too, mustard paste is what gives the special flavour. Bati Chorchori, so full of veggies, is a delight to behold and consume. It is rich in fibre, due to the large variety of vegetables used, and also uses very less oil because the veggies are cooked in their own moisture. All this makes Bati Chorchori not just irresistibly tasty but healthy too.
- Heat the oil in a deep non-stick kadhai, add the green chillies and onions and sauté on a medium flame for 1 to 2 minutes.
- Add all the vegetables, green chilli paste, mustard paste, salt, and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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