Chachari

Chachari is a common Bengali dish originally made from vegetable peels, fish head, discarded bits of fish ( macher kata), Leaves and stems of certain plants like gourd (lau, kumro,)spinach etc. It was not a fancy item that was offered in functions and ceremonies but were put together by housewives in a home meal.
Chachari is prepared, vegetarian and non-vegetarian both. Paanch meshali chachari , motor daler chachari, Seam chachari are a few of the many vegetarian varieties a Bengali housewife prepares at home. Bhetki macher chachari, Kumro saak diye chingri chachari, Mourala macher chachari are a few of the non-vegetarian ones.
I am going to give you the recipe of a few that you will find easy to cook.

This one is taught to me by my mother.

Ingredients :

Potato                                      1 cup,chopped into medium size pieces
Banana Stem(thor)                    1 cup,chopped into medium size pieces
Brinjal(begun)                           2 cups, chopped into medium size pieces
Red pumkin (kumro)                 2 cups,chopped into medium size pieces
Fish Head                                 1, large size
Cumin seeds(sada jeere)           1/4 tsp
Bay Leaf                                   1
Dry Red Chilly                          2
Onion Seeds(kalo jeere)           1/4 tsp
Salt                                           according to taste
Sugar                                        1/2 tsp
Turmeric Powder                      1/4 tsp
Red  Chilli Powder                    1 tsp
Cumin Powder                         1 tsp
Black Pepper Powder               1/4 tsp
Bay Leaf Paste                         2
Mustard oil                               4 tbsp

Method :

Clean and wash the fish head pieces well.
Sprinkle turmeric powder and salt on the fish head pieces well.
Heat 2 tbsp mustard oil  in a wok and fry the fish head well. It will take 15 minutes. Remove to a dish when well done.
In the same oil,  fry all the vegetables together till they are brown. Remove .
In a separate wok, heat 2 tbsp oil, and add cumin seeds, bay leaves , onion seeds and dry red chilly's. Let them splutter a bit and then add the vegetables and the fish head pieces.
Add salt to taste, sugar, turmeric powder, chilly powder and some water.1/4 cup of water will do.
When it begins to boil, add cumin powder,pepper powder and bay leaf paste. Mix all well.
When the preparation is a bit dry, remove and dish out.
In Bengal, rice is served along with this preparation.