Bati Chorchori

Sastric References

One day My mother, Śacī, offered food to Śālagrāma Viṣṇu. She offered rice cooked from śāli paddies, various kinds of vegetables, spinach, curry made of banana flowers, fried paṭola with nimba leaves, pieces of ginger with lemon, and also yogurt, milk, sugar candy and many other foods.
(CC Madhya 15.54-55)

Ingredients

  • Choose one of the following vegetable combinations (500g total, cut into thin, long slices):

    • Karela (bitter gourd) with a little potato

    • Cauliflower

    • Chayote squash

    • Potato, radish, and parwal (pointed gourd)

  • Poppy seeds – 1 tablespoon

  • Mustard seeds – 1 tablespoon

  • Green chili – 1 (for paste) + 2–3 whole green chilies (for flavor)

  • Ginger – ½ inch piece

  • Fresh grated coconut – ½ cup

  • Mustard oil – 1 tablespoon (for cooking) + 1 teaspoon (for garnish)

  • Water – 1 cup

  • Salt – to taste

  • Turmeric powder – ¼ teaspoon

  • Sugar – 1 teaspoon (optional, to balance flavors)

Recipe

  1. Prepare a smooth paste of poppy seeds, mustard seeds, green chili, ginger, and grated coconut using a little water.
  2. In a kadhai, place the sliced vegetables. Do not turn on the flame yet.
  3. Add the prepared paste, salt, turmeric, mustard oil, sugar, water, and whole green chilies.
  4. Mix everything thoroughly.
  5. Cover the kadhai and cook on low flame for 10–12 minutes, or until the vegetables are tender.
  6. Once done, gently stir to coat the vegetables evenly in the thickened gravy.
  7. Drizzle 1 teaspoon of mustard oil on top before removing from heat.

Cooking Time

  • Preparation: 10-15 minutes

  • Cooking: 12–15 minutes

  • Total Time: 22–30 minutes

Serving Suggestion
This wholesome and mildly spiced dish is perfect for offering and pairs beautifully with hot steamed rice.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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