Bati Chochhori/ Veggies cooked in a pan

Bati Chochhori is a wonderful vegetarian dish that is made with various types of vegetables. The name of this dish is due to the vessel in which it is cooked which is a brass vessel (bati). The ingredients are placed in the bowl leaving a gap of about an inch on the top. You can have it with roti and paratha.

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 chili powder
  • 2 tbsp mustard
  • 3-4 green chilies
  • salt to taste
  • 1 cup peas
  • Tomatoes and cilantro for Garnish

Preparation –

  • Peel and cut potatoes and horseradish in cubes.
  • Cut aubergine in cubes.
  • Wash the cut vegetables well and put them in the bowl (a saucepan would do fine).
  • Finely chop the onion and slit the green chilies.
  • Grind mustard with water to make a smooth paste.
  • Add chopped onion, mustard paste, green chilies, turmeric and chili powder into the bowl.
  • Add salt and mustard oil.
  • Mix thoroughly.
  • Cover and place the bowl on medium heat
  • The vegetables can be stirred occasionally.
  • When the vegetables are completely cooked and blended with the spices, remove the pan from heat.
  • Any combination of vegetables may be used in preparing Bati Chochhori.
  • Garnish with tomatoes and cilantro. Serve hot.
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