Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2 Servings

There are often, times when I find myself with a mix of vegetables that are so random that I don’t have enough of one vegetable to make a specific dish. When faced with this predicament I decided to try out my own version of Chorchori with whatever I had at hand. The result was a nicely spiced side dish of mixed vegetables yet each vegetable lent its unique quality and texture to the dish.

Ingredients

• Yellow pumpkin: ½ cup( cut in cubes)
• Cabbage: ½ cup(chopped)
• Carrot: ½ cup( cut in cubes)
• Potato: ½ cup( cut in cubes)
• Peas: ¼ cup
• Beans: ¼ cup( chopped)
• Cauliflower: ½ cup(chopped)
• Green chili: 2 nos( finely chopped)
• Ginger: 1inch(grated)
• Bay leaf: 2 leaf
• Rock salt: to taste
• Turmeric: ½ tsp
• Panch Phoran: ½ tsppanch-phoran
• Coriander leaves: 1 tbsp(chopped)

Method

• Heat a pan and dry roast panch phoran and bay leaf.
• Add all the vegetables, green chili, ginger, turmeric, salt and half a cup of water.
• Cover and cook until the vegetables are cooked until tender and the water is absorbed.
• Serve as a side dish with any meal.

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Eating Guide:

• Food group: Vegetables.
• It can be easily consumed during meals, combined with other food groups.
• Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!

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