Palong Shaak Chorchori
A delightful Bengali mixed vegetable stir-fry where tender spinach is cooked with potatoes, pumpkin, and eggplant. The dish gets its unique flavor from panch phoron and a wonderful crunch from fried lentil dumplings (bori).
For 4 servings
Fry the Lentil Dumplings (Bori)
- Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
- Once the oil is hot, add the bori and fry for 1-2 minutes, stirring constantly, until they turn golden brown.
- Remove the fried bori with a slotted spoon and set them aside on a plate.
Temper the Spices
- In the same oil, add the panch phoron, dried red chillies, and bay leaf.
- Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
Sauté the Vegetables
- Add the cubed potatoes and pumpkin to the pan. Sauté for 4-5 minutes until they develop light golden spots on the edges.
- Add the cubed eggplant and continue to sauté for another 3-4 minutes until it softens slightly.
Add Spices and Cook
- Add the ginger paste, slit green chillies, turmeric powder, cumin powder, and salt. Stir well to coat the vegetables and cook for 1 minute.
- Pour in the water, stir everything together, then cover the pan and reduce the heat to low.
- Let the vegetables cook for 8-10 minutes, or until they are about 80% tender. Stir once or twice in between to prevent sticking.
Add Spinach and Finish
- Add the chopped spinach to the pan. It will seem like a large volume, but it will wilt down significantly.
- Gently mix, cover the pan again, and cook for 4-5 minutes until the spinach is fully wilted and all vegetables are tender.
- Uncover the pan, add the sugar and the fried bori. Gently fold them into the vegetable mixture.
- Cook for another minute, then drizzle with ghee (if using). Give it a final stir and turn off the heat.
- Let the chorchori rest for 5 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use mustard oil. If unavailable, you can use a neutral vegetable oil.
- 2Ensure all vegetables are cut into uniform sizes for even cooking.
- 3Add the fried bori at the very end to maintain their delightful crunch.
- 4Do not add extra water, as the spinach will release a significant amount of moisture as it cooks.
- 5The small amount of sugar is a hallmark of Bengali cooking; it balances the savory and slightly bitter notes of the dish.
- 6Wash the spinach thoroughly in multiple changes of water to remove any grit before chopping.
Adapt it for your goals.
Add Protein
For a non-vegetarian version, add small, cleaned shrimp (chingri) after the tempering step and sauté until they turn pink before adding the other vegetables.
Vegetable SwapVegetable Swap
You can include other traditional vegetables like radish (mulo), sweet potato (ranga aloo), or flat beans (sheem) along with or in place of the listed vegetables.
Spice VariationSpice Variation
Add 1/4 teaspoon of Bengali garam masala powder at the end along with the ghee for a warmer, more aromatic finish.
No BoriNo Bori
If you don't have bori, you can skip it. The dish will still be delicious, just without the added crunch.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Spinach is an excellent source of Vitamin K, Vitamin A, and iron, while pumpkin provides a boost of beta-carotene and Vitamin C, supporting overall health and vision.
High in Dietary Fiber
The combination of multiple vegetables makes this dish rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Boosts Immunity
Spices like turmeric (containing curcumin) and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system.
Good Source of Plant-Based Protein
The addition of 'bori' (sun-dried lentil dumplings) contributes a good amount of plant-based protein to this vegetarian dish, making it more wholesome.
Frequently asked questions
Yes, it is a very healthy dish. It is packed with vitamins, minerals, and fiber from the variety of vegetables like spinach, pumpkin, and eggplant. Using mustard oil also provides beneficial fatty acids.