Lau Shak-er Chorchori
Bottle gourd greens cooked with seasonal vegetables and mustard.
About this dish
Lau Shak-er Chorchori is a classic Bengali vegetarian medley that celebrates the 'zero-waste' philosophy, using the leaves and tender stems of the bottle gourd plant. A 'Chorchori' is characterized by its charred bottom and the use of 'Panch Phoron' (five-spice mix). It is a nutritional powerhouse, typically cooked during lunch to be eaten with steamed rice, showcasing the delicate balance between the bitterness of greens and the pungency of mustard.
Ingredients
The Greens and Vegetables
- 300g Lau Shak (Bottle gourd greens), finely chopped
- 100g Tender stems of bottle gourd, cut into 2-inch pieces
- 1 medium Potato, cut into batons
- 100g Pumpkin (Kumro), cubed
- 1 medium Eggplant, cubed
- 6-8 Bori (Dried lentil dumplings)
Spice Paste and Tempering
- 2 tbsp Mustard oil
- 1 tsp Panch Phoron (Fenugreek, Nigella, Cumin, Radhuni, Fennel)
- 2 Dry red chilies
- 1.5 tbsp Mustard seeds paste (Shorse bata)
- 1/2 tsp Turmeric powder
- 1 tsp Sugar (essential for balance)
- Salt to taste
Method
- 1
Prep the Greens
Wash the Lau Shak thoroughly in multiple changes of water to remove grit. Separate the leaves from the stems. Peel the outer fibrous layer of the stems and cut them into 2-inch sticks; this ensures they cook at the same rate as the vegetables.
- 2
Fry the Bori
Heat mustard oil in a wide wok. Fry the Bori until they are golden brown and crisp. Remove and set aside. These add a crucial crunchy element and absorb the juices of the dish.
- 3
Temper the Oil
In the same oil, add Panch Phoron and dry red chilies. Wait until the seeds sputter and release their characteristic aroma. Do not let the fenugreek seeds burn or the dish will turn bitter.
- 4
Sauté the Hard Vegetables
Add the potato and bottle gourd stems first, as they take longest to cook. Sauté for 3-4 minutes on medium heat until they show light golden patches. Add turmeric and salt.
- 5
Add Remaining Veggies
Toss in the pumpkin and eggplant. Stir well to coat with the spiced oil. These vegetables provide the mushy base that binds the greens together.
- 6
Wilt the Greens
Add the chopped Lau Shak leaves. It will look like a lot, but they will shrink significantly. Cover and cook on low heat for 8-10 minutes. The vegetables should cook in the water released by the greens; avoid adding extra water.
- 7
Incorporate Mustard Paste
Mix the mustard paste with a little water and pour it over the vegetables. Add the sugar and fried Bori (crushed slightly). Stir gently so as not to mash the vegetables completely.
- 8
The 'Chorchori' Finish
Increase the heat to medium-high and cook uncovered until the liquid evaporates. You want to hear a sizzling sound ('chor-chor') as the vegetables lightly sear against the bottom of the wok, intensifying the flavor.
- 9
Final Garnish
Drizzle a teaspoon of raw mustard oil over the top just before turning off the heat. This provides a sharp, pungent kick that is the hallmark of authentic Bengali vegetable preparations.
Notes & variations
- If Radhuni is unavailable in your Panch Phoron, use extra Celery seeds.
- Mustard paste can turn bitter if cooked too long; always add it towards the end.
- Ensure the stems are tender; if they are too old, they will remain stringy.
- You can add fried fish head (Muri Ghonto style) for a non-veg variation.
Serve with
Best served with hot steamed Basmati rice and a side of Musur Dal.
Cook's note
The secret to a great Chorchori is the 'sun-dried' Bori; it acts as a sponge for the mustard gravy and adds a unique texture.