Chadachadi

[3] The story behind the dish is that in Bengali households, traditionally men would go grocery shopping once a week.

[4] To cook chorchori, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee.

[2][3] 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.

As the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat.

Typical vegetables used for chadachadi include potatoes, eggplant, spinach, French beans, and cauliflower.