Chaṛachaṛi (Odia:ଚଡ଼ଚଡ଼ି)/Chorchori (Bengali:চচ্চড়ি) is a uniquechar-flavored mixed vegetable dish ofIndia andBangladesh, found primarily inOdia andBengali cuisine of theIndian subcontinent.[1][2]
Chorchori is often cooked with leftover vegetables at the end of the week.[3] The story behind the dish is that in Bengali households, traditionally men would go grocery shopping once a week. At the end of the week, the household would be left with bits of all the vegetables bought earlier in the week.[4]
To cook chorchori, achaunk is prepared by frying spices such asblack mustard seeds and mincedginger root in oil orghee. Often,panch phoron is used. Then, chopped vegetables are added and stir-fried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer.[2][3]
Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. As the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat.
After a few minutes, the thin charred crust is stirred gently into the dish.
Typical vegetables used forchadachadi include potatoes,eggplant,spinach,French beans, andcauliflower.[4]
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