• Women‍‍`s Corner
  • September 5, 2022

At its core, a chorchori or charchari is a mix vegetable preparation in the Bengali cuisine. It brings together a few vegetables in a wok or pan along with an easy tempering and results in a one-pot dish with little or no addition of water. It's also handy when you have dinky bits of different vegetables, aptly described as "fridge-cleaning" in the contemporary world. 


- 2 small eggplants, sliced into wedges or batons

- 2 potatoes, sliced into wedges (you can keep the skin on as well)

- Stalks of a cauliflower, thinly sliced

- Leaves of cauliflower, as is

- 1-2 small carrots, cut into batons

- 10-12 beans (French or broad beans), cut into slender poles

For tempering: 2 tbsp mustard oil, 1-2 dry red chilies, 1 tsp nigella seeds, a pinch of asafoetida, 1/2 inch ginger plus 1 green chili pounded Or 2 tbsp mustard oil, 1-2 dry red chilies, 1 tsp mustard seeds or paanch phoron (equal parts of mustard, cumin, fenugreek, nigella and fennel seeds)

- 1 tsp turmeric

- 1 tsp salt, or to taste

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Method: Place a pan or wok on medium to low heat and add mustard oil. Heat it to smoking point and then add the dry red chilies. Once they puff up, add nigella seeds and then add asafoetida. Begin with the hardest vegetable. In this case, I added the cauliflower stalks first. Sauté for 3 minutes and then add the potatoes. Stir intermittently for about 3 minutes again. You may reduce the heat or add splashes of water if you find anything sticking to the bottom.

Next add carrots and continue sautéing for the next 2-3 minutes. Mix the vegetables and toss them around the pan or wok. Next add the beans, mix and cook for 3 minutes again.  The vegetables must be about 50% cooked by now. Add salt and turmeric and stir to combine. Add a few splashes of water if needed, reduce the heat and cover and cook for 5 minutes. Open the pan and then add the eggplants. Give a good mix and add the pounded ginger and green chilies. Stir to combine.

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Sauté for 5 minutes or until the eggplants are soft but hold their shape. Switch off the heat. Serve with steamed rice and dal topped with lime wedges. 

Note: The vegetables mentioned are for reference. You can use any other vegetables per availability.

This recipe is taken from

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