Paanch Mesali Chachari (Kathal Bichi Diye)

Saak chachari or Indian hotch-potch curry or  just called ghet, is an everyday item in the menu of a Bengali home in Kolkata. Usually whatever is available ......vegetable peel, leaves, stem, fish parts or fish head, vegetables otherwise disliked by majority of family members , are used to prepare this very tasty dish. Chachari is made both vegetarian as well as non-vegetarian.

In the vegetarian type of chachari, paanch mesali chachari, matar dal er chachari, bati chachari, seem(broad beens) chachari, kumro (pumpkin) chachari  are a few.

Here i have used jackfruit seeds in this chachari along with vegetables.

Fresh ripe jackfruit (paka khathal er bichi) seeds are removed,washed and dried well. When dried for 2-3 days the outer cover starts to dry.Then the outer cover  has to peeled off and the seeds inside are steamed in a pressure cooker till soft. Chop the soft seeds and use.

Ripe Jack fruit

Jack Fruit Seeds

Ingredients :

Ripe Pumpkin                                                             100 grams,peeled& chopped

Potato                                                                         2 medium,peeled & chopped

Potol ( pointed gourd)                                                 4,peeled &chopped

Brinjal(eggplant)                                                          2 small,chopped

Jackfriut Seeds                                                            a hand full,steamed and chopped

Bay Leaves                                                                 2

Dry Red chilly                                                             2

Nigella seeds /kalo jeere                                              1 -2 pinch

Fenugreek seeds (methi dana)                                      1-2 pinch

Turmeric Powder                                                         1/4 tsp

Green Chilly Paste                                                       1/2 tsp

Salt                                                                             as per taste

Sugar                                                                          2 tsp

Mustard Oil                                                                2 tbsp

Whole Green Chilly                                                     4                                                   

 Mustard Paste                                                            1 tsp

Jack Fruit Seeds outer skin removed

Method of Preparation :

Heat the mustard oil and put bay leaves, dry red chilly and fenugreek-nigella seeds. Saute a bit and add all the vegetables that you have chopped into medium size pieces. Fry well.

Add the salt , turmeric powder, and green chilly paste. 

Add a dash of water and then put a lid and let cook on low flame for the vegetables to soften.

When the vegetables soften add the sugar. 

Add the slit green chillies and mustard paste and mix well.

Add the  chopped jackfruit seeds and mix.

This dish is dry type and does not have a gravy but it is still eaten with rice in Bengal.It is on the sweeter side and not spicy but you feel free to make it as you prefer.