Sojne Data Chachchari

Sojne Data Chachchari

Chachchari is a Bengali style of cooking where the vegetables are first fried and charred on a low flame and then cooked with mustard based gravy.


Tender juicy drumsticks: a bunch or approx 20 pieces (I used the baby drumsticks, not more than 6” in length) please see note below
Potato: 1 medium
Radish: 1 small
Broad beans: 4-5 pieces
Eggplant: 1 small
Mustard paste: 11/2 tbsp
Nigella seeds: ½ tsp
Green chilies: 2 pices or more
Bori/wadi or sundried lentil drops: 8-10 pieces (optional but recommended)
Oil: 1 tbsp+1 tbsp
Pinch of sugar


1. First prepare the veggies. Chop off the ends, peel and cut the drumsticks in 2” pieces. Wash and keep aside. Wash the potato under running water and cut in thick wedges like French fries. Cut the radish and eggplant in similar manner. Trim the broad beans and cut in small pieces. Heat 1 tbsp oil in a kadai or wok. Fry the wadi on low heat till golden and crisp. Drain and keep aside.
2. Pour the rest of the oil and heat it. Rub the nigella seeds in your palm and add to the oil along with slit green chillies. When they splutter add the drumsticks, radish and broad beans. Mix salt and turmeric and keep cooking on medium flame.
3. When the veggies are little soft (4-5 minutes) add the rest of the vegetables and stir to mix. Cover and let it cook. When the vegetables become dry and tender add the mustard paste and stir to coat it well. Do this on low flame or it will burn at the bottom. Cook for a couple of minutes and then pour ¾ cup water. Cover and let it simmer.
4. The vegetables should be tender (but not mushy) by the time the water is almost absorbed. Add in the fried bori, a pinch of sugar and mix. Cook for a minute and take off from heat. The dish dhould not be very dry rather coating gravy should be there. Please adjust the water accordingly.