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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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