Friday, October 21, 2016

Brinjal Chochchori with Coriander - tasty and easy vegan side dish

In Bengali cuisine chochchori is a dish made with different vegetable/fish with different spices like paanchforon, mustard etc. In this recipe we used two of them – Brinjal and Coriander. This is an authentic Bengali dish that can be prepared super fast and it is healthy too without compromising the taste.

Preparation Time: - 10 min

Cooking Time: - 20 min
Servings: - 2~3 persons


  • 1 large sized Brinjal or 4-5 small egg plant
  • ½ cup chopped coriander leaves
  • 1 tsp turmeric powder
  • 1 tsp Nigella seeds (kalojeera) / Paanchforon ( Bengali five spices )
  • 1~2 green/red chilies silted. I used green one as I am not in favor of too much of spicy food but you can use red chilies as per your taste.
  • 4 tbsp mustard oil as it is authentic Bengali preparation but you can use any vegetable oil if you do not like the smell.
  • Salt according to taste. You can add sugar if you have a sweet tooth.


  1. Cut the brinjal lengthwise.
  2. Chop the coriander leaves and keep in a bowl.
  3. Heat oil in a Kadai/frying pan in high flame.
  4. When sufficiently heated, pour nigella seeds and green/red chili.
  5. When spices splutter add brinjal pieces. Mix well and then add turmeric powder and salt.
  6. Sauté for 3~4 min
  7. Add some water, place the lid and keep cooking for 10~12 min in low flame.
  8. Check if the brinjal is fully done. If the mixture becomes too dry then you may need to sprinkle a little more water.
  9. Add the chopped coriander leaves and 1 tsp sugar. You can skip the sugar if you do not like or have any health issue.
  10. Stir and mix well. When the gravy becomes thick as per your liking turn the burner off. Your dish is ready.
Garnish with few more coriander leaves and serve hot with rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.