Bengali Style: Aloo-dhNyarosh ’er Chorchori

Name: Bengali Style: Aloo-dhNyarosh ’er Chorchori
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 200-250 gms Fresh Bhindi/Okra: Washed & Cut up as is seen in the pics; To Taste Salt; 1/2 tsp Turmeric; 1-2 Potatoes: Medium- Cut up into medium sized cubes & Parboiled; 1/2 Onion: Finely Sliced; 1-2 Green Chillies: Finely Chopped; 2-3 Garlic Cloves: Roughly Chopped; 2 tbsps Mustard Oil: For Cooking; 1 tsp Mustard Oil: To Drizzle on the top, once done; 1 tsp Panch Phoron; 1 Dry Red Chilli: Broken; 1-2 Fresh Green Chillies: Slit; 1 Cup or As Required: Water (Hot)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A very easy & a commonplace Bengali okra/Bhindi recipe in almost all the Bengali households-
Nothing much to elaborate & enunciate on it at all…Yet, it’s immensely flavourful & delectable…Need to try out to learn about it more

#foodphoto
#theme5
#greens

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#foodphoto
#theme5
#greens

Saved

Ingredients

30 mins (prep to dish)

2 people

200-250 gmsFresh Bhindi/Okra: Washed & Cut up as is seen in the pics
To Taste Salt
1/2 tspTurmeric
1-2Potatoes: Medium- Cut up into medium sized cubes & Parboiled
1/2Onion: Finely Sliced
1-2Green Chillies: Finely Chopped
2-3Garlic Cloves: Roughly Chopped
2 tbspsMustard Oil: For Cooking
1 tspMustard Oil: To Drizzle on the top, once done
Tempering Spices:
1 tspPanch Phoron
1Dry Red Chilli: Broken
1-2Fresh Green Chillies: Slit
1 Cupor As Required: Water (Hot)

Saved

Steps

30 mins (prep to dish)

1

Arrange all the ingredients aforementioned and get ready for the actual cooking process- Heat up a frying pan over the medium flame- Add in the Tempering Spices- Allow them to turn fragrant…
2

Now, add in the chopped onions, garlic and green chillies- Sauté until translucent & the raw smell goes off- Add in the seasonings, check out to adjust if required, pour in some hot water to adjust its thick consistency (that’s how it should be like- Not completely dry fried/cooked nor it should’ve a runny consistency
3

Cover it & allow it to cook for about 10-15 mins time while, stirring occasionally in between- When the water’s almost dried up & sticky like consistency is derived- Turn off the flame, add in the last drizzles of the raw mustard oil and cover it back again to rest on the hot oven for the next 5-7 mins time before serving it hot
4

Dish it out to serve absolutely piping hot…👇🏻
5

Enjoy, having it with either any Indian Breads or piping hot steamed rice- That’s how I relish it

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on August 24, 2021 19:01

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻