Published: · Modified: by Richa 18 Comments
Jump to Recipe Print Recipe
Bengali Mixed Veggies – Chorchori / Charchari Recipe. Cauliflower Potato Green Beans Peas with Bengali (Eastern Indian) Spices. Panch Phoron Phulkopi Recipe. Easy Veggie Side. Vegan Gluten-free Soy-free Recipe. Pin this Post.
Jump to Recipe
Panch phoron is the name for Bengali 5 spice. Bengal is a state in Eastern India and is famous for its own specialties and cuisine. Rasgullas, Sandesh and other dairy sweets, fish, rice, mustard seeds and mustard oil and spice blends specific to the regional cuisine.5 whole spices are mixed and stored as Panch Phoron and use whole or ground in many dishes.
This simple veggie side has the 5 spices, some turmeric, heat and a dash of water or broth and cooked until done. Gobi Aloo Bengali Style. Make this and serve with the 6 ingredientMango Dal or other Dals or serve in wraps like Gobi aloo Wraps with chutneys and crunchy lettuce.
This recipe has no onion and garlic, but still has that onion+garlic flavor. The flavor comes from nigella seeds and asafetida. Nigella seeds are not as commonly used in some regional cuisines in India. You will find them stuck on Naans, or added to spice blends or pastes esp marinade pastes. They are also used in Ethiopian cuisine. They are a whole spice, so definitely get some as the seeds will last a long time.
More Regional Indian food from the blog.
- RoastedBrussels Sprouts with spices and sesame seedsGF
- Mixed Veggie Pakora /Fritters – BakedGF
- Aloo Baingan – Potato Eggplant Curry GF
- Jackfruit Chickpea Coconut Stir Fry GF
- Carrot Veggie Fried Rice GF
- Edamame Kara Kuzhambu – Edamame in Tamarind Sauce GF
Served below with Mango Daland Turmeric Lemon rice.
Recipe Card
Print Recipe
5 from 3 votes
Bengali Mixed Veggies - Charchari Recipe
Bengali Mixed Veggies - Charchari Recipe. Cauliflower Potato Green Beans Peas with Bengali (Eastern Indian) Spices. Panch Phoron Phulkopi Recipe. Easy Veggie Side. Vegan Gluten-free Soy-free Recipe
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side
Cuisine: Indian
Servings: 2
Calories: 178kcal
Author: Vegan Richa
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Ingredients
- 1.5 tsp ground mustard
- 1/4 tsp (0.25 tsp) or more turmeric
- 1/4 cup (62.5 ml) or more water
- 2 cups (200 g) cauliflower florets
- 1 cup (210 g) chopped potato
- 1/2 to 1 cup (55 g) chopped green beans
- 1 cup (116 g) chopped pumpkin or squash or sweet potato
- 1/2 cup (72.5 g) green peas fresh or thawed if frozen
- 1/2 tsp (0.5 tsp) or more salt
- 1 tsp oil
- 1 tsp Panch Phoron Or use 1/4 tsp each of cumin seeds, mustard seeds, nigella seeds, and 1/8 tsp each of fennel seeds and fenugreek seeds
- 1/8 tsp (0.13 tsp) asafetida omit to make gluten-free or use certified gluten-free asafetida
- 2 green chills chopped
- 1/4 to 1/2 tsp sugar or other sweetener to taste
Instructions
Mix the turmeric and mustard powder in 1/4 cup water and add to a skillet over medium heat. Add the veggies except peas to the skillet and mix. Cover and cook for 15 minutes.
Add peas, salt, mix, Cover and cook for another 5 minutes.
Meanwhile, make the tempering. Heat oil in a small skillet over medium heat. When the oil is hot, add panch phoron spices and let the spices start to pop. 2 mins. (use a lid if the spices pop out too much)
Add asafetida and green chilies and cook for a minute or until the chilies are golden.
Add this tempering to the skillet with cooking veggies and mix in well. Add in sugar and mix. Taste and adjust salt and spice. Add some cayenne if needed for heat. Add a splash of water if the veggies are sticking. Cover and cook for another few minutes or until the veggies are done to preference. Cook uncovered if too wet. Garnish with cilantro and lemon (optional). Serve as a side in Indian meal or in a bowl with Dal and rice or flatbread.
Notes
Pressure Cooker/Instant Pot: Add the first 7 ingredients and 1/4 tsp salt to a pressure cooker/IP and cook at manual low pressure for 4 mins. Meanwhile, make the tempering(steps 3 and 4). Quick release, add the tempering, 1/4 tsp salt and peas and saute for a few minutes. Taste and adjust salt and heat.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Bengali Mixed Veggies - Charchari Recipe
Amount Per Serving
Calories 178Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 779mg34%
Potassium 1095mg31%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 8g9%
Protein 7g14%
Vitamin A 5405IU108%
Vitamin C 88.6mg107%
Calcium 95mg10%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
« Chickpeas in Turmeric Peanut Butter Curry – 1 Pot
Vegan Enchiladas Recipe with Lentils and Black Beans »
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Toby
But this is not charred.
Reply
Richa
its a mixed veggie side with roasted spices, called charchari
Reply
Toby
But to get that char flavor, don’t you have to not stir it and then let the after all the water boils away, let the ghee form the char crust?
Reply
Maneesha
Great recipe! I’m doing a culinary tour of India and making dishes from the various states, and this one is great! I paired it with chola daal from your indian kitchen cookbook! Soo delish!Reply
Richa
awesome!
Reply
Gabrielle
This was great! I used mushrooms instead of peas, and it was also good. A very versatile and healthy recipe.Reply
Richa
Awesome!
Reply
Arthur in the Garden!
Yummy!Reply
Morgan
Aloha Richa – I’ve always wondered in recipes like this if the tempering could be the first step, and then the rest of the veggies could be added to that same pot. Would it change the flavor much? I wouldn’t think the spices would burn because you’d add the veggies and broth together. What do you think? (Either way, I’m making this tomorrow night!)
Reply
Richa
Yes, you can do that. Many recipes follow that process like in my Punjabi Gobi aloo or other North Indian Veggie recipes. It depends on the traditional/regional recipe. The process here is to steam the veggies with turmeric and mustard (traditionally mustard paste made from soaked mustard seeds) and then add the tempering. The flavor of the tempering spices is more pronounced (in the clumps of whole spices per bite), if it hasnt been cooked into the dish for long. The veggies don’t pick up all of the flavor, but get covered in the spices and tempering flavor.
While if you temper, then cook the veggies in the tempering for the 20 odd mins, the spices and flavors distribute into the final dish. Both are going to taste great. There is a bit of difference in flavor and texture depending on the method. Hope that makes sense.
For eg, Dals also can be cooked both ways. Cook the lentils in the tempering, or add the tempering to cooked lentils.Reply
Martha Mackay
Hi Richa. You refer to sugar in the instructions but I don’t see it listed in the ingredients. How much sugar did you add?
Reply
Richa
1/4 to 1/2 tsp
Reply
Cassie Autumn Tran
I’ve never tried a real authentic Bengali dish before, but I do order somewhat similar dishes when I go to an Indian restaurant. Still super delicious with tons of healthy vegetables and different spices! 😀 This is such a great take–cauliflower and pumpkin are my favorite vegetables for any time of the year!
Reply
Richa
Indian restaurants mainly focus on North Indian cuisine, so its harder to find regional food there. The flavor profile in these is very different.
Reply
Lynn Weintraub
I love getting your recipes in my mail! I’m making the gluten-free blondies today.
Just checked the cookbook for mango dal and didn’t see it. I must have missed that recipe. Can you tell me where to find it?
Thank you!
Reply
Richa
Awesome! Mango dal is on the blog. https://www.veganricha.com/2016/04/mango-dal.html
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
