Bati Chorchori
by Tarla Dalal
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.
Bati Chorchori recipe - How to make Bati Chorchori
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/4 cup grated onions
1 cup cauliflower florets
1 cup green peas
1/4 cup chopped carrots
1/4 cup chopped french beans
1/2 cup brinjal (baingan / eggplant) cubes
1 tsp oil
2 green chillies , slit green chillies
1/4 tsp green chilli paste
2 tsp mustard (rai/sarson) paste
salt to taste
- Method
- 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.
| Energy | 63 cal |
| Protein | 3.5 g |
| Carbohydrates | 9.1 g |
| Fiber | 5.3 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 245.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 18 mg |
| Folic Acid | 23.8 mcg |
| Calcium | 30.2 mg |
| Iron | 1 mg |
| Magnesium | 22.8 mg |
| Phosphorus | 122.5 mg |
| Sodium | 17 mg |
| Potassium | 112 mg |
| Zinc | 0.2 mg |