Shorshey Bata Diye Aloo Bhindi Jheenge Chochori Recipe

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
  • 14.3 gm
  • 1.7 gm
  • 16.8 gm
    Total Fat
  • 5.1 gm
    Total Fiber
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.

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