Panch Phooraner Charchari

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

Bengali Recipes from  

Panch Phoran (Five Spices) is a mixture of seeds like fennel, mustard, nigella, fenugreek and cumin seeds that give Bengali cuisine its distinct aroma and taste. Panch Phooraner Charchari uses the spice mix along with potatoes, brinjals, peas and red pumpkin to create a dry, vegetarian Bengali side dish.

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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  • 2 medium potatoes
  • 2 medium brinjals
  • 100 gm each of peas and red pumpkin
  • 1 tsp. sugar
  • 2 bay leaves
  • 1 tbsp. panch phoron (A blend of seeds like fennel, mustard, nigella, fenugreek and cumin seeds)
  • A few sprigs coriander leaves
  • 3 green chillies, slit
  • 2 red chillies, broken
  • Salt to taste

How to Make Panch Phooraner Charchari

  • Roast and powder panch phoron. Peel and cut pumpkin and potatoes into small pieces. Shell peas and brinjal into pieces.
  • Heat 3 tbsps. oil and add red chillies and bay leaves and fry till brown. Put all the vegetables and fry for 5 minutes.
  • Put in salt, sugar, chilli powder and green chillies. Mix well and cover with water.
  • Cook till the vegetables are tender and dry. Mix in panch phoron and remove from fire. Garnish with coriander leaves before serving.