Every food has a memory attached to it. It could be a place or time of the day or a particular year, it could be a person or a familiar smell and even a song. It could be anything. Even though I have eaten this dimer Bati chorchori on and off over the years, my memory of this is attached to the early years of my childhood at Port Blair, Ma cooking on a kerosene stove, the sound of that stove and weekday breakfast with ruti and this.
I never knew this was called deem er Batichochhori until Manjari from the US mentioned it in one of the posts while sharing stories of her grandmother whose cooking was legendary. In her words about her grandmother – ” Her interest in the culinary arts prompted my Dadubhai to get her one of the earliest editions of Sri Biprodas Mukhopadhyay’s Paak Pronali. A book she treasured all her life and referenced every time she wanted to try something new or ‘Bileti’. She even came up with innovative recipes through experimenting that she would write down in several of her recipe diaries. “
“Didibhai’s food is a thing of legend within our maternal family, neighbours and relatives. People who remember her, still talk about her culinary skills. ‘Maamonir rannar kono tulona hoy na!’, is something we grew up hearing from all and sundry. Long after she was gone”, writes Manjari in her chat with us on Instagram.
Majari remembers her grandmother adding nigella seeds to dimer bati chorchori. And it had a more saucy consistency. The one I have here is more of a stir fry but with the pungency of mustard oil. When coupled with finely sliced onions, green chillies and coriander leaves, this dish will always leave you craving for more.
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Dimer Bati chorchori | Dim er bati Chochchori | Eggs and Potato Stir fry
- 2-3 nos eggs
- 2 nos potatoes
- 2 nos onions
- 1-2 tbsp mustard oil
- ½ tsp turmeric powder
- salt to taste
- 2-3 nos green chillies
- coriander leaves for garnish
- Peel the potatoes and cut them into thin potato sticks. Finely slice the onions.
- In a kadai or frying pan, heat mustard oil and add the sliced onions.
- Fry for a couple of minutes till the sliced onions have softened. Then add the potato sticks.
- Sprinkle salt and half a tsp of turmeric powder and stir this till the raw smell of the turmeric powder has gone.
- Then over low heat, cover and let the potatoes cook. This won’t take long as the potatoes are thinly sliced.
- Uncover and make a well in the centre. Break 2- 3 eggs and then very quickly mix everything, like scrambled eggs.
- Sprinkle salt in the eggs before mixing. Add chopped coriander leaves and chopped green chillies to this.
- As soon as the egg cooks, take it off the heat or else it will dry up too much. Serve this with ruti/phulkas
- Serve this with ruti/phulkas