Bati Chorchori
Bati Chorchori gets its name from the brass vessel (bati) in which it is cooked, so that the ingredients fit snugly in the bowl leaving just a one inch gap at the top.
Ingredients
200 g cauliflower florets
100 g shelled green peas
2 potatoes
1 horseradish (mooli)
1 medium aubergine (eggplant or brinjal)
¼ onion
1 tsp turmeric powder
½ tsp chilli powder
2 tbsp mustard
3-4 green chillies
Salt to taste
1 cup peas
Tomatoes and Cilantro for Garnish
Method
Peel and cut potatoes and horseradish in cubes. Cut aubergine in cubes. Wash the cut vegetables well and place them in the bowl (a saucepan would do fine).
Finely chop the onion and slit the green chillies.
Grind mustard with water to make a smooth paste.
Add chopped onion, mustard paste, green chillies, turmeric and chilli powder into the bowl. Add salt and mustard oil. Mix thoroughly.
Cover and place the bowl on medium heat. Stir the vegetables occasionally.
Remove from heat when the vegetables are cooked and blended with the spices.
Any combination of vegetables may be used in preparing Bati Chachchari.
Garnish with tomatoes and cilantro.
Serve hot with rice.