Chadachadi is a unique char

Charring

Charring is a chemical process of incomplete combustion of certain solids when subjected to high heat. The resulting residue matter is called Char. By the action of heat, charring removes hydrogen and oxygen from the solid, so that the remaining char is composed primarily of carbon...

-flavored vegetable dish of Bangladesh

Bangladesh

Bangladesh , officially the People's Republic of Bangladesh is a sovereign state located in South Asia. It is bordered by India on all sides except for a small border with Burma to the far southeast and by the Bay of Bengal to the south...

 and India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

, found primarily in Oriya

Oriya cuisine

Oriya cuisine refers to the cooking of the eastern Indian state of Orissa. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and...

 and Bengali

Bengali cuisine

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...

 cuisines.

To cook a Chadachadi dish, a chaunk

Chaunk

Chaunk ; sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron in Bengali, vaghaar in Gujarati, Thalimpu or popu ; and often translated as tempering is a garnish and/or...

is prepared by frying spices such as black mustard

Brassica nigra

Brassica nigra is an annual weedy plant cultivated for its seeds, which are commonly used as a spice.-Description:...

 seeds and minced ginger

Ginger

Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

 root in oil or ghee

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....

. Then, chopped vegetables are added and stir-fried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer. From this point on the dish is never stirred. When only a small amount of liquid is left in the bottom of the pot, the vegetables steam until tender. Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. Just as the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat. After a few minutes, the thin charred crust is stirred gently into the dish.

Typical vegetables used for Chadachadi include potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

es, eggplant, and cauliflower

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed...

.

External links

• Charchari recipe
• Vegetable charchari recipe (about 1/3 of the way down the page)