Chadachadi

Vegetable dish in Bengali cuisine

Chorchori or charchari (Odia: ଚଡ଼ଚଡ଼ି, Bengali: চচ্চড়ি) is a unique char-flavored mixed vegetable dish of India and Bangladesh, found primarily in Odia and Bengali cuisine of the Indian subcontinent.^[1]^[2]

Origin

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]

Preparation

To cook chorchori, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. 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 for chadachadi include potatoes, eggplant, spinach, French beans, and cauliflower.^[4]

References

^ Ninh, Keith (2020). 30 Minutes 60 Recipes For Beginners Cooking Easy Cooking For 30 Asian and 30 Western Delightful Dishes For You and Your Family. Keith Ong. p. 45.
^ ^a ^b Kapoor, Sanjeev; Kapoor, Alyona (2000). Sanjeev Kapoor's Khana Khazana Celebration of Indian Cookery. Popular Prakashan.
^ ^a ^b Kapoor, Sanjeev (2011). How to Cook Indian More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS.
^ ^a ^b Kapoor, Sanjeev. Cooking With Olive Oil. Popular Prakashan.

Yamuna Devi (1987). The Art of Indian Vegetarian Cooking: Lord Krishna's Cuisine. Illustrations by David Baird. New York, New York: Bala Books.

External links

Charchari recipe
Vegetable charchari recipe (about 1/3 of the way down the page)

Indian dishes by region

North

Mughlai	Mughlai kabab Mughlai paratha Murgh musallam Nihari Pasanda Qeema matar Rezala
Rajasthani	Baati Bikaneri bhujia Churma Dal Badam Chakki Dal baati Dal bati churma Kanda Kachauri Laal maans Mirchi Bada Panchratna Dal
Punjabi	Makki ki roti Pinni Sarson ka saag Tandoori chicken
Kashmiri	Noon chai Rogan josh Shab deg
Uttar Pradeshi	Peda Petha
Other	Aloo gobi Aloo mutter Baingan bartha Barfi (Kaju barfi/Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Mattar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab Paneer tikka masala

South

Hyderabadi	Baghara baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania Biscuit
Karnataka	Benne dose Bisi bele bath Masala dosa Mysore Pak
Kerala	Appam (pesaha appam) Kerala Porotta Aviyal Sadya Chicken Chettinad Bonda Idiappam Puttu Thalassery biryani Pathiri Kozhukkatta Kerala beef fry Malabar Matthi Curry
Other	Aavakaaya Adhirasam Ariselu Bhajji Chicken 65 Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kozhukkattai Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada

West

Gujarati	Dhokla Doodhpak Handvo Khakhra Undhiyu
Maharashtrian	Kombdi vade Misal Thalipeeth Vada pav Veg Kolhapuri
Other	Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Vindaloo Xacuti

East

Bengali	Cham cham Charchari Jalfrezi Indian Chinese cuisine Kati roll Luchi Machher Jhol Mishti doi Pantua Prawn malai curry Rasgulla Ras malai Sandesh Sorshe Ilish Daab Chingri Ashke pithe Malpua Kosha mangsho
Odia	Arisa pitha Chakuli pitha Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena Jhili Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Dahibara Aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha Bihana Manda pitha Ouu khatta Pakhala Pitha Podo pitha Rasabali Rasagola Santula Mathapuli
Bihari	Litti Ghugni Sattu Khaja Champaran meat Motichoor ka Ladoo Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi)