### TranslatedIngredients: 1 cup Ridge Gourd (Turai/ Peerkangai) - chopped,1 cup Kaddu (Parangikai/ Pumpkin) - chopped,1 cup Brinjal (Baingan / Eggplant) - chopped,1 cup Potatoes (Aloo) - chopped,2 Drumstick - cut into 3 inch pieces,1/2 cup Pointed gourd (Parval) - chopped,1/2 cup Runner beans - chopped,1/2 cup Mooli/ Mullangi (Radish) - chopped,Mustard oil - as required,4 tablespoons Sunflower Oil,3 tablespoons Dijon Mustard,3 Green Chillies - slit,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 teaspoon Asafoetida (hing),1-1/2 teaspoons Panch Phoran Masala,1/2 teaspoon Sugar ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chor Chori Recipe, firstly cut and wash vegetables in running water, strain and keep aside.Soak yellow or black mustard seeds in 2-3 tablespoons water for 15-20 minutes. Grind into a fine paste and collect in a bowl.Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste.Mix well, simmer the flames & cover the lid. Let them cook in steam for 5-10 mins or till done.Once the vegetables are nicely cooked, turn off the gas and keep aside.In a separate wok/kadhai, heat refine oil and add asafoetida, panch phoron and slit green chilies. Allow them to splutter.Now add in the cooked vegetables and mix gently. Add some salt as per taste, and sprinkle sugar. Mix well very carefully such that the vegetables don't get mashed.Cook on high flames till the moisture reduces and the vegetable look dry.Drizzle 1 or 2 teaspoon of mustard oil before you take it off the heat but that completely depends on one's personal choice.Garnish with few chopped coriander and your Chor Chori is ready to be served.Serve the Bengali Style Chori Recipe-Mixed Vegetable Sabzi along with Steamed Rice, Smoked Dal Makhani Dhaba Style to make it a complete meal.
