Panch Mishali Chorchori
five vegetables cooked dry in their own steam with panch phoron and ground mustard
Allergens in Panch Mishali Chorchori: mustard.
Ingredients
Quantities for 4.
- 2 medium, cut into 5cm batons Potato
- 1 medium, cut into 5cm batons Eggplant
- 200g, cut into 5cm batons Pumpkin
- 1 medium, cut into 5cm batons Radish
- 100g, cut into 5cm lengths French Beans
- 1 tbsp Mustard Seedssoaked, then ground to a paste
- 1 tsp Panch Phoron
- 2 Dried Red Chilli
- 3, one for the mustard paste and two slit Green Chilli
- 3/4 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1/2 tsp Sugar
- to taste Salt
- 4 tbsp Mustard Oil
- 4 tbsp, added a spoon at a time Water
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the mustard seeds for 20 minutes in warm water with one green chilli and a pinch of salt, then grind to a fine paste with a little of that water. Ground dry, or ground too long, mustard turns bitter.
- Cut every vegetable to roughly the same 5cm baton so they finish together. The radish and potato go in first because they are the slowest.
- Chorchori is a dry dish cooked in the vegetables' own moisture. Keep a small cup of water beside the pan and add it a spoon at a time, only when the pan catches.
Method
- Heat the mustard oil in a wide kadhai until it smokes, then rest it off the heat for 30 seconds.
- Add the panch phoron and dried chillies and let them crackle for 20 seconds.A wide pan matters here. Crowded vegetables steam grey instead of catching colour.
- Add the potato and radish batons with the turmeric and salt and stir-fry uncovered for 5 minutes.
- Add the pumpkin, beans and eggplant with the slit green chillies, toss well, then cover and cook on low for 10 minutes.Do not stir more than twice or the batons break down into mush.
- Uncover and check: the vegetables should be nearly tender and the pan almost dry. Add a spoon of water only if it is sticking.
- Stir in the mustard paste, chilli powder and sugar, and cook uncovered for 5 minutes so the raw mustard cooks off.Keep the heat low once the mustard is in; boiled hard, it goes bitter.
- Raise the heat for a final 2 to 3 minutes to let the edges of the vegetables catch and brown a little.
- Take off the heat, spoon over the last teaspoon of raw mustard oil if you like it sharp, and serve with rice and dal.
Storage
Best eaten the day it is made, but it keeps 2 days refrigerated. Reheat uncovered in a pan so it stays dry rather than watery.
Nutrition Good estimate
One serving of Panch Mishali Chorchori (309 g) is about 257 calories, or 84 calories per 100 g.
Low protein: 5 g a serving, 7% of the calories
| Per serving309 g | Per 100 g | |
|---|---|---|
| Calories | 257 kcal | 84 kcal |
| Protein | 4.6 g | 2 g |
| Carbohydrate | 29.0 g | 9 g |
| of which sugars | 7.8 g | 2 g |
| Fibre | 6.7 g | 2 g |
| Fat | 15.3 g | 5 g |
| of which saturated | 1.8 g | 1 g |
| of which unsaturated | 12.3 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for panch phoron. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.