Bengali Chachhari with Pumpkin Stem: A Wholesome Vegetable Delight
30 minutes
921 reads
About Bengali Chachhari with Pumpkin Stem: A Wholesome Vegetable Delight
Discover the vibrant flavors of Bengali cuisine with this Chachhari recipe, featuring tender pumpkin stems and a medley of nutritious vegetables. This traditional dish is not only delicious but also a powerhouse of vitamins and fiber, thanks to its abundance of leafy greens and root vegetables.Pumpkin stems, often overlooked, add a unique texture and subtle sweetness to this hearty vegetable stew. Alongside potatoes, taro root (arvi), ridge gourd (tarai), and pointed gourd, the pumpkin stems create a delightful blend of flavors and textures.Perfect for a healthy and satisfying lunch or dinner, this Chachhari is easy to make and offers a wonderful way to appreciate the bounty of seasonal produce. Serve it with steamed rice for a complete and authentic Bengali meal.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 1 medium Pumpkin peeled and cut into 1.5-inch pieces, stem
- 2 medium Potato peeled and cubed
- 2 medium Taro Root arvi, peeled and cubed
- 2 medium Ridge Gourd cut into 1.5-inch pieces, tarai
- 2 medium Pointed Gourd cut into 1.5-inch pieces
Spices & Aromatics
- 1/2 cup Tomato Paste
- 1 tsp Cumin Seeds jeera, or use 1 tsp cumin paste
- 1 tsp Ginger Paste
- 1/2 tsp Bengali Five-Spice bengali five-spice blend
- 1/2 cup Black-Eyed Peas boiled lobia, drained
- 1/2 tsp Sugar
- 2-3 Chili adjust to taste, green, sliced
- 1/2 tsp Turmeric Powder haldi
Other
- 2 tbsp Vegetable Oil or your preferred cooking oil
- Salt to taste
Instructions
Preparation
- Peel and chop all vegetables into roughly the same size (approximately 1.5 inches). Ensure the pumpkin stem is tender before chopping.
Cooking the Chachhari
- Heat vegetable oil in a pan or pot over medium heat. Add panch phoran and sauté briefly until fragrant.
- Add all the chopped vegetables, including the pumpkin stem, to the pan. Stir well to coat with the oil and spices.
- Add turmeric powder, cumin seeds (or paste), ginger paste, green chilies, sugar, and salt. Mix everything thoroughly.
- Add the boiled black-eyed peas (lobia). Stir gently and bring to a simmer. Cover the pan with a lid and cook for approximately 10 minutes, or until the vegetables are tender.
- Stir occasionally to prevent sticking. If needed, add a little water to adjust the consistency.
- After 10 minutes, check for doneness and add more green chilies if desired. Stir and cook for another 2-3 minutes. Taste and adjust seasoning as needed.
Serving
- Serve your delicious Chachhari hot with steamed rice. Enjoy!
Recipe Notes
Expert Tips for the Perfect Chachhari
- For a richer flavor, lightly roast the cumin seeds before grinding them into a paste.
- Feel free to add other vegetables like cauliflower or eggplant to this recipe. Adjust cooking time as needed based on the vegetables you add.
- If you find the Chachhari too thick, add a splash of water or coconut milk to thin it out.
- Garnish with fresh cilantro or a squeeze of lemon juice before serving for an extra burst of flavor.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 43gProtein: 5gFiber: 8gSugar: 6g
Geeta Biswas
Articles: 919
5 Comments
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What a delicious idea! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
This is perfect! Can’t wait to taste it.