Friday, 7 November 2014

Long Beans Chorchori (Borboti Chorchori)

Veggies and me do not go a long way, really. On any regular day, you will hardly find any veggies in my pantry unless I have some dish in mind. However, these days with my Father-in-Law visiting us, my pantry is loaded with veggies and being done with all the simple quick stir fries, I need to now think of something more detailed yet easy to keep the menu rolling. Today's recipe can be done with a variety of veggies which you have been cooking otherwise in the same old stir-fry way. Apart from the beans, you can use spinach , pumpkin , raw papaya, raw banana, brinjal, squash, flaf beans, ridge gourd, bitter gourd, etc., etc.. The possibilities are endless. :)

1 bundle long beans and/or any veggie as suggested above
1 big potato
1 medium onion chopped
1/2 tsp onion seeds or kalonji
1 tbsp mustard seeds soaked for 1/2 hour
1" piece ginger
2-3 green chillies
1/2 tsp turmeric powder
1 tsp coriander powder
1// tsp sugar
Salt to taste
2 tsp mustard oil
Fresh coriander for garnish

Wash and cut the beans in 2" pieces. Keep aside. Cut the potato into long strips just like french fries. Keep aside. 
Make a paste with the mustard seeds , ginger and green chillies and s dash of water. Keep aside. 
Heat oil in a pan and crackle the onion seeds. Add the chopped onions and fry till slightly golden. Now add the beans and potato and stir. Add the dry spices along with sugar and salt. Mix and cook on a low flame till almost done and beans and potato are slightly golden. Now add the paste and 1/3 cup water and stir well. Cover and cook on a low flame for 5-10 minutes till the gravy sticks on to the veggies but not burnt or sticking to the pan. There should not be any liquid gravy. If there is, dry it out. Garnish with fresh coriander and serve hot with steamed rice. 

No comments:

Post a Comment