1. Heat two tablespoons of mustard oil in a pan till it just reaches smoking point.
2. Remove, cool and heat the oil again on medium heat. Add panch phoron and when it starts crackling, add red chilli powder, stir briefly and add the prepared vegetables. Stir and add turmeric powder, slit green chillies, sugar and salt to taste.
3. Reduce heat, cover and cook for eight to ten minutes, stirring occasionally or till potato pieces are cooked.
4. Add remaining mustard oil and stir-fry for one minute and or till chorchori is dry.