BM# 63: Journey through the Cuisines
Week 1: Bengali Cuisine
Day 3: C for Charchari (Bengali Mixed Vegetable Curry)
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.
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:
- 1 Potato Medium , peeled and diced
- 6 ~ 8 Eggplants Small , chopped
- 1 cup Pumpkin Peeled and diced
- 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
- 1 ~ 2 tsps Sugar (optional)
- 1 ~ 2 tsps Mustard Oil (optional)
- Make sure to chop all the veggies approximately the same size.
- Steam or microwave the veggies until fork tender. Keep ready.
- 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.
- Add the steamed veggies, season with salt and sugar (if using) and mix well.
- Cook till all of the water from the veggies completely evaporates and the veggies are completely cooked through and dry.
- Drizzle mustard seeds, if using, and take it off the heat. Serve with rice or just as is.
- Sprinkle with fried vadis on top before serving.