Eastern Indian Curries
Bengali Mixed Veggies – Charchari Recipe
Bengali Mixed Veggies – Chorchori / Charchari Recipe. Cauliflower Potato Green Beans Peas with Bengali (Eastern Indian) Spices. Panch Phoron…
- Ready 35 minutes
- Serves 2
- Prep 10 minutes
- Cook 25 minutes
Panch phoron is the name for Bengali 5 spice. Bengal is a state in Eastern India and is famous for its own specialties and cuisine. Rasgullas, Sandesh and other dairy sweets, fish, rice, mustard seeds and mustard oil and spice blends specific to the regional cuisine. 5 whole spices are mixed and stored as Panch Phoron and use whole or ground in many dishes.
This simple veggie side has the 5 spices, some turmeric, heat and a dash of water or broth and cooked until done. Gobi Aloo Bengali Style. Make this and serve with the 6 ingredient Mango Dalor other Dals or serve in wraps like Gobi aloo Wraps with chutneys and crunchy lettuce.
This recipe has no onion and garlic, but still has that onion+garlic flavor. The flavor comes from nigella seeds and asafetida. Nigella seeds are not as commonly used in some regional cuisines in India. You will find them stuck on Naans, or added to spice blends or pastes esp marinade pastes. They are also used in Ethiopian cuisine. They are a whole spice, so definitely get some as the seeds will last a long time.
more
More Regional Indian food from the blog.
- Roasted Brussels Sprouts with spices and sesame seeds GF
- Mixed Veggie Pakora /Fritters – Baked GF
- Aloo Baingan – Potato Eggplant Curry GF
- Jackfruit Chickpea Coconut Stir Fry GF
- Carrot Veggie Fried Rice GF
- Edamame Kara Kuzhambu – Edamame in Tamarind Sauce GF
Served below with Mango Dal and Turmeric Lemon rice.
Recipe
Bengali Mixed Veggies - Charchari Recipe
Bengali Mixed Veggies - Charchari Recipe. Cauliflower Potato Green Beans Peas with Bengali (Eastern Indian) Spices. Panch Phoron Phulkopi Recipe. Easy Veggie Side. Vegan Gluten-free Soy-free Recipe
- Serves 2
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Ingredients
- 2 teaspoons oil
- 1 tsp ground mustard
- 1/4 tsp or more turmeric
- 1/4 cup or more water
- 2 cups cauliflower florets
- 1 cup chopped potato
- 1/2 cup chopped green beans
- 1 cup chopped pumpkin (or squash or sweet potato or carrots)
- 1/3 cup green peas (fresh or thawed if frozen)
- 1/2 tsp or more salt
Spiced oil
- 1 tsp oil
- 1 tsp Panch Phoron (Or use 1/4 tsp each of cumin seeds, mustard seeds, nigella seeds, and 1/8 tsp each of fennel seeds and fenugreek seeds)
- 1/8 tsp asafetida (omit to make gluten-free or use certified gluten-free asafetida)
- 2 green chills (chopped)
- 1/4 to 1/2 tsp sugar (or other sweetener to taste)
Instructions
- 1
Heat a large skillet over medium high heat. Add the oil. Once the oil is hot, Add the veggies except peas to the skillet and mix. Let sit for 2 mins then flip. Repeat after another few minutes to brown some edges of the veggies. Mix the turmeric and mustard powder in 1/4 cup water and add to the skillet. Reduce heat to medium. Cover and cook for 12-14 minutes or until the veggies are cooked to preference
- 2
Add peas, salt, mix, Cover and reduce heat to low.
- 3
Meanwhile, make the spiced oil/ tempering. Heat oil in a small skillet over medium heat. When the oil is hot, add panch phoron spices and let the spices start to pop. 2 mins. (use a lid if the spices pop out too much)
- 4
Reduce heat to low, Add asafetida and green chilies and cook for a minute or until the chilies are golden.
- 5
Add this tempering to the skillet with veggies and mix in well. Add in sugar if using, and mix. Taste and adjust salt and spice. Add some cayenne if needed for heat. Add a splash of water if the veggies are sticking. Cover and cook for a minute or so to help the flavors meld. Cook uncovered if too wet. Garnish with cilantro and lemon (optional). Serve as a side in Indian meal or in a bowl with Dal and rice or flatbread.
Notes
Pressure Cooker/Instant Pot: Add the first 7 ingredients and 1/4 tsp salt to a pressure cooker/IP and cook at manual low pressure for 4 mins. Meanwhile, make the tempering(steps 3 and 4). Quick release, add the tempering, 1/4 tsp salt and peas and saute for a few minutes. Taste and adjust salt and heat. Nutritional values based on one serving
Nutrition
- Calories178 kcal
- Carbohydrates33 g
- Protein7 g
- Fat3 g
- Sodium779 mg
- Potassium1095 mg
- Fiber8 g
- Sugar8 g
- Vitamin A5405 IU
- Vitamin C88.6 mg
- Calcium95 mg
- Iron5.9 mg
