Mildly Spiced Bengali Vegetable Charchari Recipe

About this recipe

Mildly Spiced Bengali Vegetable Charchari is a traditional Bengali dish that combines a medley of fresh vegetables with a unique blend of spices to create a comforting and flavorful meal. This dish is perfect for breakfast and is prepared using mustard seeds, panch phoron, and turmeric, giving it a rich, earthy flavor with a touch of heat. The vegetables are cooked to perfection, retaining their texture and natural taste, while mustard oil adds an authentic Bengali twist. This recipe is nutritious, fiber-rich, and designed to suit a medium spice level, making it a wholesome and satisfying option for a family meal.

Ingredients

• 500 gm Eggplant
• 200 g Yellow Pumpkin
• 200 ml Mustard Oil
• medium Chilli Green Long
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 250 g French Beans
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat mustard oil in a deep pan over medium heat until it begins to smoke lightly, then reduce the heat and add mustard seeds and panch phoron. Sauté until the seeds crackle and release their aroma.
2. 2. Add the diced eggplant, pumpkin, green beans, and pointed gourd to the pan. Stir well to coat the vegetables with the oil and spices.
3. 3. Sprinkle turmeric powder, red chili powder, and salt over the vegetables. Mix well and cook for 5 minutes, stirring occasionally.
4. 4. Add chopped tomatoes and the slit green chili to the pan. Mix thoroughly, cover, and cook on low heat for 10-12 minutes, stirring occasionally until the vegetables are tender.
5. 5. Once the vegetables are cooked through and the flavors are well blended, turn off the heat. Garnish with chopped coriander leaves and serve hot.