Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

Usually a vegetable dish of one or more varieties of vegetables cut into longish strips, sometimes with the stalk of leafy greens added, all lightly seasoned with ground spices like mustard or poppy seeds and flavoured with a phoron. Small fish can be made into a chachchari, as can the skin and bones of large fish like bhetki or chitol. The latter is also called kanta-chachchari, kanta meaning bone.