Baati Chochchori

You need not be a typical Bengali to love this recipe. Provided one doesn’t have allergies from shrimps, any food lover would fall for this one!! This simple and mouth-watering recipe is thanks to my sister-in-law, from whom I have picked it up in the first place.

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 8 Servings

2 Medium Jhinge (Ridge Gourd)
1 Medium Potato
1 Medium Onion
1 Large Tomato
½ cup Shrimps (shelled)
¼ tsp Turmeric Powder
¼ tsp Chilli Powder
2 Green Chilli*
3 tbsp Mustard Oil
Salt to taste


  1. Peal the jhinge and the potato and cut them into 2” long and ½” thick pieces.
  2. Thickly slice the tomatoes and the onion.
  3. Break the green chillies into 2-3 pieces each.
  4. Take a pan and mix all the ingredients together.

  5. Cover and place the pan on low heat. Cook for about 15 – 20 mins or until the potatoes are done.
  6. Now uncover and cook on high until the vegetables get slightly mashed and the excess water evaporates fully.
  7. Check seasoning and remove from heat.
  8. Serve hot with steamed rice.
*Add according to taste.


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