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–+ servings
cooked cauliflower, peas, and carrots in a skillet
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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
Cook Time25 minutes
Total Time35 minutes
Course: Side
Cuisine: Indian
Servings: 2
Author: Vegan Richa

Ingredients

  • 2 teaspoons oil
  • 1 tsp ground mustard
  • 1/4 tsp or more turmeric
  • 1/4 cup or more water
  • 2 cups cauliflower florets
  • 1 cup chopped potato
  • 1/2 cup chopped green beans
  • 1 cup chopped pumpkin or squash or sweet potato or carrots
  • 1/3 cup green peas fresh or thawed if frozen
  • 1/2 tsp or more salt

Spiced oil

  • 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 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
US Customary - Metric

Instructions

  • 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
  • Add peas, salt, mix, Cover and reduce heat to low.
  • 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)
  • Reduce heat to low, Add asafetida and green chilies and cook for a minute or until the chilies are golden.
  • 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

Calories: 178kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Sodium: 779mg | Potassium: 1095mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5405IU | Vitamin C: 88.6mg | Calcium: 95mg | Iron: 5.9mg