Beet Shaker Chorchori

Memories of wonderful growing up days ,keep coming back to me.One thing which I can recall is , How I would occasionally peek into my Ma’s Kicthen to see her all charged up and cooking …..what she would be cooking for lunch/dinner ,her menu planing ,and all the green vegetables that she had so passionatley grown in her small kitchen garden.
Her kitchen would smell of fresh vegetables,herbs and tempering with panch phoron and sometimes a sound like’Chank-Chonk”,Although I was never a fussy eater but somehow I always skipped eating ,when it comes to any chorchori Recipes.

One thing which I can perfectly recall is that ,her carefully picking up tender leaves of beet, cauliflower,radish and many more such high fibre vegetables.
I would enthusiastically ask her what she would do with it , she would say “eyita Chorchori Te debo”( will going to add up in chorchori)

That conversation would end up there,as I didn’t have that much of patience to ask her , how to when to or why to?..there were many more other things to do then for me except for cooking or taking interest in it (read watching TV , or gossipying over the phone etc which I find so weird sometimes now).
Anyways That was yesterday , today I crave for her flavourful and delectable chorchori recipes which she used to cook with almost any vegetables or with their tender twigs.
These tender leaves can very well be incorporated in any Labra,Chorchori or Chenchra recipes..Please don’t ask me the difference as I am also trying to figure it out myself..

Now to the recipe for beet shaker Chorchori

Beet Shaker Chorchori
Serves for 4 people
Ingredients
Beet with tender twigs/stalks and leaves -2
Potato- 1
Kanch kola/green banana-1
Half of begun/brinjal
Jhinge/Ridge gourd -2
Seasoning and flavouring
2 tsp of turmeric powder
1 tsp of red pepper powder/or 3-4 green chillies
2 tsp of coriander powder
2 tsp of cumin powder
2-3 tbs of mustard oil
1 tsp of salt
½ tsp of sugar
1-2 tsp of panch phoron(fennel,cumin,mustard,fenugreek,onion seeds(kalo jeere)

Method
Cut and chop all the vegetables and beet leaves n tender twigs/stalks,in equal size preferably in long pieces.
Clean them in water .
Heat up a kadhai/saucepan,add mustard oil, temper it with panch phoron.
Now add in all the chopped vegetables except brinjal,fry at med-high for few mints.
Add salt, and all the dry masala powder-red pepper,turmeric,coriander,cumin powder,add in sugar also.
Sprinkle little bit of water and stir/fry the vegetables well till the masala powder is evenly coated over the vegetables.At this time add in brinjal pieces ,stir them well with the rest of vegetables.
Cover and cook at low for 7-8 mints or till the vegetables are evenly cooked.

Happy Cooking Friends