The original chorchori recipe uses whole five spices in the beginning, and also whole red chilies; I have modified to use a little bit of chili powder instead, and the spice powder at the end; somehow, I feel the flavor is really delicate when done this way.
Also, the original recipe, if cooked by a Bengali, would be typically made with mustard oil; I am not a big fan of it,I think it's an taste, so I use whatever cooking oil I use (avocado, typically)
You can get creative with the vegetables used, although typically pumpkin, eggplant (brinjal/aubergine), potatoes, spinach are used; I have made this recipe with Karela (bitter gourd/pagarkai), and it tastes amazing.
Panch Puran/Phoron is made up of cumin, kalonji (black onion seeds), fennel, yellow mustard, and fenugreek seeds
Have fun with it! This is a simple, delicate, quick and easy recipe!