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BM# 63Journey through the Cuisines

Week 1: Bengali Cuisine

Day 3: C for Charchari (Bengali Mixed Vegetable Curry)

I’m going to continue on with my journey through Bengali cuisine for our ‘Journey through the cuisines‘ month long mega blogging marathon. It’s Day 3 and we are cooking with the letter C. I chose to make a very simple, everyday Bengali dish called Charchari aka Chorchori aka Chochchori.

It is an easy to make mixed vegetable dish and from the different recipes I found online, each family has it’s own way of making this humble dish. Each version had a slightly different veggie used and some used mustard paste while some didn’t. I followed Sandeepa’s recipe to make my Charchari, except for the addition of mustard paste which I omitted.

I personally love mixed vegetable curries. Each veggie brings its own flavor and texture to the dish making the dish taste amazing. Any mix of veggies can be used for this curry, but there are some that are almost always used like ridgegourd, pumpkin, potato and eggplant. While others like broad beans, drumsticks, radish etc are stand ins and can be used when available.

Crumbled Bengali boris or vadis are added on top while serving, but I didn’t have any, so skipped them. Serve this dish with rice or roti and Bengali Masoor dal for a filling and hearty meal.

Recipe adapted from Sandeepa’s Bongmom Cookbook:

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Bengali Charchari Yum
Charchari aka Chorchori aka Chochchori is a simple everyday dish made in Bengali households. It is an easy to make mixed vegetable dish that is healthy & delicious. It can be served with rice and dal for a filling and comforting meal.
Bengali Charchari
Course side dish
Cuisine bengali
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Potato Medium , peeled and diced
  • 6 ~ 8 Eggplants Small , chopped
  • 1 cup Pumpkin Peeled and diced
  • 1 Small Ridgegourd (beerakaya), peeled and chopped
  • 1 cup Broad beans , chopped
  • 2 Drumsticks , chopped (I didn't add this)
  • 3 ~ 4 Chilies Green
  • 1 tsp Panch Phoron (Bengali spice mix with cumin, fenugreek, mustard, fennel & nigella seeds)
  • ¼ tsp Asafoetida Hing or
  • ½ tsp Turmeric
  • To Taste Salt
  • 8 ~ 10 Small Bengali Vadis (I didn't add these)
  • 1 ~ 2 tsps Sugar (optional)
  • 1 ~ 2 tsps Mustard Oil (optional)
Course side dish
Cuisine bengali
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Potato Medium , peeled and diced
  • 6 ~ 8 Eggplants Small , chopped
  • 1 cup Pumpkin Peeled and diced
  • 1 Small Ridgegourd (beerakaya), peeled and chopped
  • 1 cup Broad beans , chopped
  • 2 Drumsticks , chopped (I didn't add this)
  • 3 ~ 4 Chilies Green
  • 1 tsp Panch Phoron (Bengali spice mix with cumin, fenugreek, mustard, fennel & nigella seeds)
  • ¼ tsp Asafoetida Hing or
  • ½ tsp Turmeric
  • To Taste Salt
  • 8 ~ 10 Small Bengali Vadis (I didn't add these)
  • 1 ~ 2 tsps Sugar (optional)
  • 1 ~ 2 tsps Mustard Oil (optional)
Bengali Charchari
Instructions
  1. Make sure to chop all the veggies approximately the same size.
  2. Steam or microwave the veggies until fork tender. Keep ready.
  3. Heat 3tbsp oil in a large pan. Add the panch phoron and hing; once the seeds start to splutter, add the green chilies and cook for 30 seconds.
  4. Add the steamed veggies, season with salt and sugar (if using) and mix well.
  5. Cook till all of the water from the veggies completely evaporates and the veggies are completely cooked through and dry.
  6. Drizzle mustard seeds, if using, and take it off the heat. Serve with rice or just as is.
  7. Sprinkle with fried vadis on top before serving.
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24 thoughts on “Charchari (Bengali Mixed Vegetable Curry)”

  1. Even I like mixed vegetable curries buy no takers at home. This mixed vegetable curry looks very simple but must have been quite flavorful.

  2. OMG From where did you get all these props Pavani. specially that ghee pot God I kept the recipe a side and keep on watching your props.so beautiful. sorry charchari looks so delicious..

  3. Same pinch Pavani I too made it from Sandeepa’s and also used the mustard paste.Your looks very delicious and lovely presentation.

  4. Lovely choice and so simple to make. Love mixed vegetables for rice as well as roti and this looks really good.

  5. This sounds similar to panch phoron taarkari from the neighboring north eastern states. Could guess how this simple, home style curry compliments the meal.

  6. wow one more charchari.. you girls are tempting me with your pics and need to get the masala very soon. yummy

  7. Pavani…i tasted some weird combinations last year in kolkata, of veggies that i wont dream of making together….but they always tasted awesome, this ridge gourd plus brinjal seems to be one like them…

  8. Love this beautiful charchari, wat a beautiful medley of vegetable and love this kind of simple dishes.

  9. I guess every place has its own throw it all in kind of dish. Except for the absence of coconut it is kind of like our koottu!

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