Chochchori is a semi-dry mixed vegetable preparation, eaten before the main course in a Bengali meal. It can be made vegetarian or non-veg. In non-veg preparation, combination of vegetables is often cooked with small fish or fish bones. In this recipe we made the Chochchori with smelt fish, which is close to mourala in Bengal.
There are many variations of this dish, but our recipe will use the following ingredients:
There are 3 steps in this recipe.
The fish will be marinated and fried.
The vegetables will be sautéed with the spices.
The fried fish is then mixed with the vegetables and the mixture cooked to completion.
Cut the green onion into inch long pieces.
Cut the eggplant.
Skin and cut the daikon.
Cut the potatoes.
These are the vegetables we used.
To the fish, add salt and turmeric.
Then marinate the fish.
Leave it aside for around 10 minutes.
Add oil to a medium hot pan.
As the oil heats up, add the fish and stir.
After about 3-4 minutes or when the fish turns slightly brown, turn it over.
Fry the other side till it is done.
Remove the fish from the pan and leave it aside.
Use the left over oil or add fresh oil to the pan.
When the oil is hot, add the dry red chili.
Add cumin seeds and stir.
When the seeds start to crackle, add the potato, eggplant and daikon.
Add the green chilies.
Add turmeric powder.
The cumin powder.
Stir the mixture for a minute.
Add the green onions.
Stir carefully not to mash up the vegetables.
After a minute or so, cover the pan.
The water from the vegetables will steam it.
After 2 to 3 minutes, remove the cover.
Stir for several more minutes or until the water evaporates and the vegetables are cooked.
Add the fried fish.
Carefully mix all together.
And heat it through.
Then turn off the heat.
This completes the Chochchori.
It takes about 30-35 minutes to cook and serve 2-3 people.
Serve it with plain steamed rice either alone or with condiments like kasundi.