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Bengali Mixed Veggies - Charchari Recipe
5 from 9 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 Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2
Calories: 178 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 tsp ground mustard
  • 1/4 tsp Turmeric or more
  • 1/4 cup water or more
  • 2 cups cauliflower florets
  • 1 cup potato chopped
  • 1/2 cup Green bean chopped
  • 1 cup pumpkin or squash or sweet potato or carrots, chopped
  • 1/3 cup green peas fresh or thawed if frozen
  • 1/2 tsp salt or more
Spiced oil
  • 1 tsp neutral cooking oil generic cooking 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 asafetida omit to make gluten-free or use certified gluten-free asafetida
  • 2 green chili chopped
  • 1/4 to 1/2 tsp sugar or other sweetener to taste

Instructions

    Cup of Yum
  1. Heat a large skillet over medium high heat. Add the oil. Once the oil is hot, Add the veggies except peas to the skillet and mix. Let sit for 2 mins then flip. Repeat after another few minutes to brown some edges of the veggies. Mix the turmeric and mustard powder in 1/4 cup water and add to the skillet. Reduce heat to medium . Cover and cook for 12-14 minutes or until the veggies are cooked to preference
  2. Add peas, salt, mix, Cover and reduce heat to low.
  3. Meanwhile, make the spiced oil/ 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)
  4. Reduce heat to low, Add asafetida and green chilies and cook for a minute or until the chilies are golden.
  5. Add this tempering to the skillet with veggies and mix in well. Add in sugar if using, 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 a minute or so to help the flavors meld. 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 Information

Calories 178kcal (9%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 3g (5%) Sodium 779mg (32%) Potassium 1095mg (23%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 5405IU (108%) Vitamin C 88.6mg (98%) Calcium 95mg (10%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 33g 11%
Protein 7g 14%
Fat 3g 5%
Sodium 779mg 32%
Potassium 1095mg 23%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 5405IU 108%
Vitamin C 88.6mg 98%
Calcium 95mg 10%
Iron 5.9mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.