This recipe is a hot favourite of Bengalis. My personal belief about the origin of this recipe is that in earlier times there used to be a joint family system in most of the households. Bengalis have always been fond of food and the variety of food on their platter would require lots of fresh vegetables. The peels of the vegetables must have been quite a lot in quantity. Instead of wasting and throwing away the peels they came up with the concept of chorchori. All the members including the helpers and the servants would have gotten to eat a good share. Not to forget the widows who, in those days were not allowed to have the non-vegetarian fare. This tasty dish would have satiated their taste buds. Interestingly, the word Chorchori comes from the noise made by the sizzle of the vegetables and their peels inside the wok. In course of time, chorchori has occupied a very loved and adored place in Bengali meals.
This preparation doesn’t have any fixed set of veggies. The best thing is, you can use whatever you want to and how much ever you want to. I have mentioned whatever I have used in this recipe but you can let your imagination run wild.