Name: Bengali Panchmishi Chorchori
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Mixed Vegetables, potato, pumpkin, eggplant, ridge gourd, beans, cut into 2-inch batons; ¾ tbsp Black Mustard Seeds, shorshe, soaked for paste; ½ tsp Panch Phoran, Bengali five-spice blend; 1½ Green Chili Pepper, part for paste, part slit for cooking; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ½ tsp Sugar, essential for balancing mustard's pungent hit; 1½ tbsp Mustard Oil, essential for authentic flavor; ½ tsp Salt, to taste

55 mintotal

40 min hands-on15 min hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

2 cupMixed Vegetablespotato, pumpkin, eggplant, ridge gourd, beans, cut into 2-inch batons
¾ tbspBlack Mustard Seedsshorshe, soaked for paste
½ tspPanch PhoranBengali five-spice blend
1½Green Chili Pepperpart for paste, part slit for cooking
¼ tspGround Turmeric
¼ tspRed Chilli Powder
½ tspSugaressential for balancing mustard's pungent hit
1½ tbspMustard Oilessential for authentic flavor
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

Make the Mustard Paste: In a small grinder, blend the soaked mustard seeds, a portion of the green chillies, a pinch of salt, and a splash of water into a smooth paste. Set aside.
Heat mustard oil in a heavy kadhai until it smokes gently. Lower the heat.
Add the Panch Phoran (five-spice blend) and the remaining slit green chillies. Let them splutter and release their unique, sweet-earthy aroma for 10 seconds.
10 sec
First, add the hard vegetables (potatoes, pumpkin, beans). Toss them in the oil, cover, and fry on medium heat for 5 minutes.
5 min
Add the soft vegetables (eggplant, ridge gourd). Mix well.
Add turmeric powder, red chilli powder, and salt. Stir to coat the vegetables.
Cover and cook on low heat for 10-12 minutes. The water-heavy vegetables (like pumpkin and ridge gourd) will release their own juices to cook the mixture. Do not add water.
10–12 min
Once all vegetables are tender but still retain their distinct shapes, add the mustard paste and sugar.
Stir gently to mix the mustard paste evenly. Cook uncovered for 2-3 minutes until the raw smell of mustard fades and the dish becomes semi-dry.
2–3 min
Turn off the heat. Drizzle a few drops of raw mustard oil on top for an authentic, pungent kick. Serve warm.

How to tell it's done

A vibrant, mixed vegetable medley that is tender yet structured, coated heavily in a sticky, pungent, and sweet-mustardy glaze.

Getting it right

Tip

Adding a pinch of salt while grinding the mustard seeds prevents the paste from turning excessively bitter. Also, never over-fry mustard paste; it only needs a couple of minutes of cooking.

What to serve it with

A celebrated everyday 'Niramish' (no onion-garlic) dish in Bengal. Traditionally eaten first during a meal with plain steamed rice and dal.

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