Rainbow Chard Chorchuri
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A colorful Bengali dry vegetable medley featuring rainbow chard, potatoes, mooli, and aubergine, seasoned with panch phoron and mustard paste. Serve with dal or plain white rice.
Ingredients
- 73.9 ml vegetable oil
- 14.8 ml panch phoron
- 2 dried red chillies
- 100 g rainbow chard stems chopped and leaves set aside
- 200 g white potato peeled and chopped into small chunks
- 0.5 mooli/daikon peeled and chopped into small chunks
- 7.39 ml salt
- 1 aubergine/eggplant chopped into small chunks
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml sugar
- 2.46 ml mustard paste
- 100 ml boiling water
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.6 mg
- Iron: 1.42 mg
- Magnesium: 26.1 mg
- Phosphorus: 63.9 mg
- Potassium: 306 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml vegetable oil
- 14.8 ml panch phoron
- 2 dried red chillies
- 7.39 ml salt
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml sugar
- 2.46 ml mustard paste
- 100 ml boiling water
Prepare
- 100 g rainbow chard, stems chopped and leaves set aside
- 200 g white potato, peeled and chopped into small chunks
- 0.5 mooli/daikon, peeled and chopped into small chunks
- 1 aubergine/eggplant, chopped into small chunks
Let's Cook
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Step 1.
Heat 3 tablespoons of vegetable oil in a wide pan with a lid over medium heat. When hot, add 1 tablespoon panch phoron and 2 dried red chillies; cook until the fenugreek seeds turn dark brown, about 30 seconds to 1 minute, being careful not to burn them as they will become bitter.
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Step 2.
Add the chopped rainbow chard stems, 200g peeled and chopped white potato, ½ peeled and chopped mooli (daikon), and 1½ teaspoons salt. Stir to coat, then cover the pan and cook for 8–10 minutes, until the vegetables are softened, adding a splash of water if the pan becomes dry.
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Step 3.
While the vegetables cook, peel and chop the potato and mooli if not already done, and chop the aubergine into small chunks.
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Step 4.
After the first vegetables have softened, add the remaining 2 tablespoons of oil to the pan, then add the chopped aubergine. Cook uncovered for 2–3 minutes, stirring occasionally, until the aubergine starts to brown on all sides.
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Step 5.
Add 1 teaspoon ground turmeric, ½ teaspoon chilli powder, 1 teaspoon sugar, and ½ teaspoon mustard paste to the pan. Stir well to coat the vegetables, then pour in 100ml (scant ½ cup) boiling water. Cover and cook for 5 minutes, until all vegetables are tender and cooked through.
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Step 6.
Stir the reserved rainbow chard leaves into the pan and let them wilt in the residual heat, about 1–2 minutes. Taste and adjust seasoning with salt if needed before serving.