Chachchari (typical Bengali cuisine)
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
1 comment:
Chachari is an integral part of the Bengali cuisine. I also cook it at times, but have never added kalonji to it, also I just half-fry the potatoes sliced into thin pieces and put it into the gravy to get cooked. I'll try this way
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