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Mustard-Pungent Broccoli Chorchori
🇮🇳 Indian Vegetarian

Mustard-Pungent Broccoli Chorchori

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Chamba cooking — Mustard-Pungent Broccoli Chorchori brings a mustard-pungent touch with a classic chorchori finish. About 47 minutes from fridge to table.

Prep 22 min Cook 25 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Tomato2, chopped
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Broccoli250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Hilsa Fish Mustard Curry Recipe. Shorshe Ilish Bengali Style · on YouTube