Sajne dantar chorchori

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • 4-6 drumsticks, string and cut in 3 inch lengths
  • 2 potatoes, scrubbed, halved and sliced a quarter-inch thick, unpeeled
  • One-inch pieces red pumpkin, with skin
  • 12 one-inch pieces brinjal, halved and cut in one-inch pieces with skin
  • 1 horseradish, peeled and cut in 1-inch lengths (optional)
  • 4 parwals, scraped, split
  • 1 onion, halved and sliced fine
  • 1/2 tbsp - turmeric paste
  • 1/2 tsp - coriander paste (optional)
  • 1/2 tsp - chilli paste
  • 1 tsp - cumin paste (optional)
  • 1 tsp - mustard paste
  • A pinch panch phoran
  • 2 tbsp - mustard oil

How to Make Sajne dantar chorchori

  • Heat oil in a kerahi. Add panch phoron.
  • When spluttering stops, add potatoes, horseradish, parwal.
  • Stir fry for 5 mins. Add drumstick and stir.
  • Cover and cook for 5 mins.
  • Add the masala pastes. Stir.
  • Add all the remaining vegetables.
  • Stir and cover, cook another 5-7 mins.
  • Add half a cup of water and simmer until vegetables are cooked and well blended with the masala.
  • There should be practically no gravy in the pan.