Bengali Chachhari: A Vibrant Mixed Vegetable Stir-Fry with Pumpkin Leaves
40 minutes
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About Bengali Chachhari: A Vibrant Mixed Vegetable Stir-Fry with Pumpkin Leaves
Experience the vibrant flavors of Bengal with Chachhari, a delightful mixed vegetable stir-fry bursting with seasonal goodness. Imagine tender pumpkin, potatoes, eggplant, and beans mingling with the unique touch of pumpkin leaves and stems – a true taste of home.This simple yet incredibly flavorful dish captures the essence of Bengali cooking, where everyday ingredients are transformed into culinary magic. Traditionally savored during festivities or as a comforting side to Khichdi, Chachhari offers a taste of authentic Bengali cuisine.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vegetables
- 250 gm Pumpkin Leaves And Stems chopped
- 100 gm Pumpkin cubed
- 100 gm Potato cubed
- 100 gm Eggplant cubed
- 50 gm Black-Eyed Peas
Spices and Flavorings
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Panch Phoron
- 2 tsp Masala five-spice
- 1 tsp Asafoetida
- 1.5 tsp Salt or to taste
Other Ingredients
- 1 medium Tomato chopped
- 2 tsp Ginger Paste
- 2 tbsp Mustard Oil
- 2-3 Chilies green, slit
- 2-3 Chilies dried, red, whole
Instructions
- Wash and chop the pumpkin leaves and stems. Cut the pumpkin, potato, and eggplant into equal-sized cubes.
- Heat the mustard oil in a pan over medium heat. Add the panch phoron and dried red chilies. Sauté for a few seconds until fragrant.
- Add the cubed pumpkin, potato, eggplant, and black-eyed peas to the pan. Stir well to coat with the oil and spices.
- Add the turmeric powder, cumin seeds, coriander powder, five-spice masala, asafoetida, and salt. Mix thoroughly.
- Cover the pan and cook for 10 minutes, or until the vegetables are partially cooked. Stir occasionally to prevent sticking.
- In a separate pan, heat a little more mustard oil. Add the asafoetida, dried red chilies, slit green chilies, chopped tomato, and ginger paste. Sauté for a minute until fragrant. This tempering adds another layer of flavor to the dish.
- Pour the tempering over the partially cooked vegetables. Cover and cook for a few more minutes, allowing the flavors to meld.
- Serve hot with rice or khichdi.
Recipe Notes
Good To Know
- If you can find them, add tender pumpkin leaves (kumro pata) and soft stems (kumro data) toward the end of cooking for authentic flavor and subtle earthy notes. Be sure to peel the outer stringy layer from the stems before chopping.
- For the signature smoky undertone, finish the dish by drizzling a spoonful of mustard oil and letting it rest covered for 5 minutes before serving.
- Chachhari is best enjoyed with piping hot khichdi or steamed rice. For a festive presentation, garnish with freshly grated coconut and a few fried red chilies.
- Leftovers can be mashed lightly and stuffed into parathas for a delicious next-day breakfast or snack.
Expert Tips
- Adjust the amount of green chilies to control the spice level according to your preference.
- For a richer flavor, use a combination of mustard oil and ghee for cooking.
- Don't overcook the pumpkin. It should be tender but still hold its shape.
Storage Instructions
- Store leftover chachhari in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 5gProtein: 4gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This looks delightful! Thanks for the recipe.
This is so tempting! Thank you.
What a flavorful dish! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.