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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).
Fry the Lentil Dumplings (Bori)
Temper the Spices
Sauté the Vegetables
Add Spices and Cook
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A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
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).
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 223.3 calories per serving with 5.77g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spinach and Finish
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.
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.
Add 1/4 teaspoon of Bengali garam masala powder at the end along with the ghee for a warmer, more aromatic finish.
If you don't have bori, you can skip it. The dish will still be delicious, just without the added crunch.
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.
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.
Spices like turmeric (containing curcumin) and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system.
The addition of 'bori' (sun-dried lentil dumplings) contributes a good amount of plant-based protein to this vegetarian dish, making it more wholesome.
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.
One serving of Palong Shaak Chorchori contains approximately 150-180 calories, depending on the amount of oil and ghee used. It is a relatively low-calorie and nutrient-dense dish.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Bengali cuisine. It is a mix of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal parts.
Absolutely. While bori adds a traditional and delightful crunch, the dish is still delicious without it. You can simply skip the step of frying and adding them.
Store any leftover chorchori in an airtight container in the refrigerator for up to 2-3 days. The bori may soften upon reheating, but the flavors will be just as good.
Yes, you can use a neutral vegetable oil or sunflower oil. However, mustard oil provides a pungent, authentic flavor that is characteristic of Bengali cuisine.