Shorshey Bata Diye Aloo Bhindi Jheenge Chochori Recipe

Name: Shorshey Bata Diye Aloo Bhindi Jheenge Chochori
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Dry
Ingredients: 1/2 Chopped Cup(49.0 gm) Bhindi; 1/4 Chopped Cup(45.0 gm) Potato; 2.0 Chopped Tbsp(14.0 gm) Torai; 1/4 Chopped Tsp(0.53 gm) Green Chilli; 1.0 Powder Tbsp(7.0 gm) Rai; 1/2 Tsp(1.0 gm) Kalonji; 1/2 Tsp(2.0 gm) Sugar; 1/4 Tsp(0.6 gm) Haldi; 0.13 Tsp(0.56 gm) Salt; 1.0 Tbsp(12.0 ml) Mustard Oil

15 mins 1 131 0

Shorshey Bata diye aloo bhindi is a flavourful Bengali recipe that combines turai and bhindi with Bengali spices. The combination of turai and bhindi provide a boost of vitamins and minerals.

Nutrition Information per serve

226.2 kcal

Energy
14.3 gm

Carbohydrate
1.7 gm

Protein
16.8 gm

Total Fat
5.1 gm

Total Fiber

Ingredients
Step-by-Step
FAQs

1/2 Chopped Cup(49.0 gm) Bhindi

1/4 Chopped Cup(45.0 gm) Potato

2.0 Chopped Tbsp(14.0 gm) Torai

1/4 Chopped Tsp(0.53 gm) Green Chilli

1.0 Powder Tbsp(7.0 gm) Rai

1/2 Tsp(1.0 gm) Kalonji

1/2 Tsp(2.0 gm) Sugar

1/4 Tsp(0.6 gm) Haldi

0.13 Tsp(0.56 gm) Salt

1.0 Tbsp(12.0 ml) Mustard Oil

Take 1 tbsp rai, grind to form a powder and keep aside.
Heat 1/2 tbsp mustard oil in a frying pan, add 1/4th cup chopped potato and shallow fry.
Once slightly browned, add 1/2 cup chopped bhindi and 2 tbsp chopped torai.
Shallow fry these further and keep aside.
Heat 1/2 tbsp oil in a fresh frying pan, add 1/2 tsp kalonji, 1/4 tsp chopped green chilli, 1 tbsp of previously made rai powder, 1/4th tsp haldi, 1/8th tsp salt, 1/2 tsp sugar and sauté.
Further, add the previously fried potato, bhindi, torai and mix well
Cover and allow it to cook.
Take off the flame and transfer to a serving bowl.
Garnish with coriander leaves.
Serve hot with chapatti.