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.
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 ingredient Mango 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.
- Roasted Brussels Sprouts with spices and sesame seeds GF
- Mixed Veggie Pakora /Fritters – Baked GF
- 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
Bengali Mixed Veggies - Charchari Recipe
- 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
- 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.