### TranslatedIngredients: 1 cup trumpet - chop, 1 cup pumpkin - chop, 1 cup eggplant - chop, 1 cup potato - chop, 2 drumsticks - cut in half, 1/2 cup cowpea pod - cut, 1/2 cup parwal - Cut, 1/2 cup radish - cut, mustard oil - as per use, 4 tablespoons oil, 3 tablespoons Dijon mustard, 3 green - cut, 1/2 teaspoon turmeric powder, salt - as per taste, 1/2 teaspoon Asafoetida, 1-1 / 2 teaspoon Panch Four Masala, 1/2 Teaspoon Sugar ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make chor chori, first wash and chop the sari vegetables well. Keep it aside. Now heat oil in a pan. Add all the vegetables, turmeric powder and mustard paste to it. Mix all and cover the pan and let it cook for 5 to 10 minutes. After the vegetable is cooked, turn off the gas and keep it aside. Now heat oil in another pan. Add asafoetida, five spices and green chili immediately. Allow to cook for 30 seconds. After 30 seconds, add the cooked vegetables and mix it. Now add salt and sugar to it. Mix it all. After 2 minutes add 1 to 2 teaspoons of mustard oil, mix and garnish with green coriander. Serve chor chori with Bengali leek and Bengali lentils for day or dinner.