Bori diye Sheem arr Kumro chorchori

                                            List of Ingredients

1.  Kumro or kaddu or pumpkin (300 gms)
2.  Sheem or snap peas or broad beans (2 cups)
3.  Bori or vadi  (1/2 cup)
4.  Mustard oil (2 tbl spn)
5.  Panchforon or bengali five spice (1 tspn) 
6.  Hing or asafoetida (1/4 tspn)
7.  Turmeric powder (1/3 tspn)
8.  Red chili powder (1/3 tspn)
9. Sugar (3 tspn)
10. Salt (to taste)

STEP 1 : Here is a look at the primary ingredients we will need for making bori diye sheem arr kumror chorchori bengali recipe. Scroll up to get the detailed list of all the ingredients and their amounts. Trim the ends and cut the sheem or broad beans in half with scissors. Dice the pumpkin carefully in small cubes. That is all the prep you require for this chorchori .

STEP 2 : Now let us fry the bori which you can do in either white oil or any other oil of choice, it really does not matter. If you want to make this even lower in calories then spray some oil and just bake your vadis till hard. 

STEP 3 : Next heat some mustard oil and add in the panch foron or bengali five spice, turmeric powder, red chili powder, hing (asafoetida) and dried red chilies. Add in the sheem or broad beans and some salt. Saute for a minute.

STEP 4 : Add in the cubed pumpkin and mix in . Add the sugar . Cook over medium high flame for 2 mins and then sprinkle some water and cook covered for 5 mins. Add in the fried bori and more salt if required once the pumpkin has become tender.

STEP 5 : Serve this light and low calorie bengali chorchori recipe with roti or dal chawal for a perfect summer meal . If you like the recipe don't forget to let me know in the comments section below .