Vegetables
Chacchari
চচ্চড়ি
Bangladesh
A Bengali-style dry stir-fry of fish or vegetables with mustard oil, onion and green chillies.
Original eatfuls sticker artwork
What it is
A closer look at Chacchari.
A Bengali-style dry stir-fry of fish or vegetables with mustard oil, onion and green chillies.
What to look for
Know it when you find it.
The pan should be nearly dry at the end — the point is the caramelized edges, not a sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chacchari.
Bangladesh
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
Antiguan Provisions
Provisions
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Antigua and Barbuda
Saltfish and Eggplant
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Colombia
Ahuyama
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Uganda
Akeyo
A named Ugandan greens dish from the north, simmered with onion and groundnut.
Åland Islands
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.