Got some very tender mustard green in the market yesterday. Though I make Sorsho da shag quite often during winters, but decided to cook it the bengali way this time and made Sorshe Shak er Chorchori, Hubby, who loves his leafy greens, enjoyed it so much, and he brought one bunch today again. Nothing fancy to this recipe, just wash the leaves thoroughly and then cook with some mustard paste.
Ingredients for Sorshe Shak er Chorchori
- Mustard leaves – 2 bunch
- Bori or bengali dried lentil balls – 8-10
- Eggplant – 1/2, cubed
- Ginger paste – 1 tsp
- Mustard paste – 1 tbsp
- Methi seeds or fenugreek seeds – 1 pinch
- Green chili – 2
- Salt and Turmeric
- Mustard oil for cooking
How to make Sorshe Shak er Chorchori
Clean and wash the leaves, discard the stems and take only the leafy part. Mine one was very tender , so I kept the stems as well. Heat mustard oil in a pan and fry the bori till golden brown.
Fry the brinjal pieces as well and keep aside.
In the remaining oil, add methi or fenugreek seeds and when they turn black, add chopped mustard green. Sprinkle some turmeric and salt and stir a bit. Add a spoonful of ginger paste. Keep covered and cook over low heat till the greens wilted a bit.
Increase heat and evaporate the water as much as possible. Now add the fried bori and brinjal and mix well.
When water is reduced completely, add the mustard paste and stir. Cook for one more minutes.
Adjust the seasoning and remove from heat.
Serve with plain rice.