Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Chorchori Bengali Vegetable Stew
 
This a beautiful, dense Bengali stew exemplifies the maxim, “waste not, want not.” Families repurpose whatever vegetables they still have on hand by the end of the week, making this dish endlessly varied. Even vegetable stems, typically discarded, are included here, making Chorchori as flavorful and nutritious as it is practical, frugal, and environmentally friendly.The chilis make this dish mildly hot, but you can add or subtract them as you prefer. This tasty Chorchori variation is oil-ghee-sugar-salt free, making it even more health-promoting. Dishes like Chorchori are excellent ways to reduce kitchen waste in the most delicious ways.  
 
Prep 40 minutes
Cook 40 minutes
Serves 3 to 4
 
1 tablespoon date paste from ½ cup pitted dates
1 inch ginger, minced and then ground into a paste
½ teaspoon freshly ground asafoetida (hing)
½ teaspoon ground turmeric
1 large potato, peeled and cut into wedges
1 small Italian or Asian eggplant, cut in a large dice
1 medium cauliflower, broken into bite-sized florets and stems sliced into bite-sized pieces
2 carrots, peeled, quartered then in 2-inch pieces
1 cup hyacinth beans, strings removed, or another green bean, sliced in 1½-inch pieces
2 to 3 dried Kashmiri chilies, or to taste
4 green Indian chilies, slit 1/3 up from the base, or to taste
1 teaspoon Panch Phoron spice blend (see page  )
¼ green cabbage, cut in a large dice
Several grinds of black pepper
2 tablespoons shiro (mild, white) miso paste, diluted in 2 tablespoons water, or to taste
 
To make the date paste, cover the dates with water and microwave for 2 minutes. Cool and blend the dates with as much of their soaking water as is needed to make a soft, smooth paste.
Mince the ginger and grind it in a mortar and pestle, adding enough water to create a soft paste. Stir in the turmeric, date paste, and asafoetida. Add ½ cup of water and mix into a watery slurry.
First, we will lightly brown and par-cook each vegetable separately. To save time, heat two large, good quality nonstick skillets over medium heat for 3 minutes. Add the potatoes to one and the eggplant to the other, lightly toasting them on each side. When they are ready, transfer them to a plate. Repeat with the cauliflower florets and stems, the carrots, and finally the hyacinth beans, toasting them separately.
Lower the heat in one pan and add the Kashmiri and fresh green chilies, lightly toasting them. Add the Panch Phoron spices. When the spices become fragrant, about 30 seconds, stir in the ginger slurry. Add the cabbage and toasted hyacinth beans. Cover and cook for 5 minutes. 
Now stir in the toasted potatoes, cauliflower, and carrots. After 5 minutes, add the eggplant. Grind black pepper to taste.  If the mix has dried, add enough water to lightly coat the vegetables; Chorchori should be moist but not soupy.
Cover, bring to a gentle simmer and cook for 10 to 15 minutes, or until all the vegetables are tender but intact. Remove from the heat and stir in the diluted miso paste. Taste and correct all seasonings. 
Serve Chorchori hot with Bori fermented dumplings, or  whole wheat Phulka Roti , or with any whole grains.