Bengali Pumpkin Chachhari: A Vibrant Vegetarian Delight
35 minutes
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About Bengali Pumpkin Chachhari: A Vibrant Vegetarian Delight
Transport your taste buds to Bengal with this vibrant Chachhari, a healthy and flavorful vegetarian stir-fry starring tender pumpkin leaves and stems. Imagine the earthy aroma of pumpkin greens mingling with potatoes, eggplant, and black-eyed peas, creating a delightful symphony of textures.This simple, homestyle dish is infused with the warmth of aromatic spices like panch phoran and Bengali five-spice masala, adding depth and complexity to every bite. A truly comforting and satisfying meal, Chachhari is best enjoyed with steamed rice or khichdi for an authentic Bengali experience.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetables
- 250 gm Pumpkin Leaves And Stems
- 100 gm Potato cubed
- 100 gm Eggplant cubed
- 50 gm Black-Eyed Peas
- 50 gm Tomato chopped
Spices and Flavorings
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Bengali Five-Spice
- 2 tsp Bengali Masala five-spice
- 2 tsp Ginger Paste
- 1/4 tsp Asafoetida
- 1 1/2 tsp Salt or to taste
- 2 Chillies green, slit
- 2 Chillies dried, red, whole
- 3 tbsp Vegetable Oil divided
Instructions
- Wash the pumpkin leaves and stems thoroughly. Cut them into similar-sized pieces.
- Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add the panch phoran and dried red chilies. Sauté for about 30 seconds until fragrant.
- Add the cubed potatoes, 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, Bengali five-spice masala, and salt. Mix thoroughly to combine.
- Add the chopped pumpkin leaves and stems to the pan. Stir gently to incorporate them with the other vegetables and spices.
- Cover the pan and cook for 10 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
- While the vegetables are cooking, prepare the tempering. Heat the remaining 1 tablespoon of oil in a separate small pan over medium heat. Add the asafoetida, dried red chili, and slit green chilies. Sauté for a few seconds until fragrant.
- Add the chopped tomatoes and ginger paste to the tempering pan. Sauté for 1-2 minutes until the tomatoes soften slightly.
- Pour the tempering over the cooked Chachhari. Stir gently to combine. Cover the pan for another minute to allow the flavors to meld.
- Serve the Bengali Pumpkin Chachhari hot with steamed rice or khichdi. Enjoy!
Recipe Notes
Good To Know
- For extra depth of flavor, lightly toast the Bengali five-spice (panch phoron) in oil before adding the vegetables. This releases their essential oils and enhances the masala's aroma.
- If pumpkin leaves and stems are unavailable, substitute with tender spinach stems or amaranth greens for a similar texture and mild flavor.
- To balance the tangy notes, consider adding a few pieces of diced tomato or a splash of tamarind water along with the vegetables. This amplifies the dish’s signature sour and spicy profile.
- Chachhari tastes even better after resting for a few hours, as the flavors meld together. Prepare it ahead of time and gently reheat before serving for maximum taste.
Expert Tips
- Adjust the amount of green chilies to control the spice level according to your preference.
- For a richer flavor, use mustard oil for cooking. However, if you find the flavor too strong, you can use vegetable oil instead.
- A squeeze of fresh lemon juice just before serving can brighten the flavors of the chachhari.
Storage Instructions
- Store leftover chachhari in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 114kcalCarbohydrates: 10gProtein: 8gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1710mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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What a great recipe! Thanks for sharing.
Perfect dish! Can’t wait to cook it.
Wow, this looks fantastic!
This is so tempting! Thank you.
This is perfect! Can’t wait to taste it.