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Raw Mango, Butternut Squash, and Rocket Charchari Recipe

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4.1 from 7 reviews

This Raw Mango, Butternut Squash, and Rocket Charchari is a flavorful Bengali-inspired vegetable curry characterized by the tanginess of raw mango, the sweetness of butternut squash, and the peppery freshness of rocket leaves. Infused with mustard seeds, turmeric, and ginger, this delicate yet vibrant dish is perfect served hot alongside steamed rice or flatbread. It's a light, comforting vegetarian recipe that can be prepared quickly in about 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 270 g Butternut squash
  • 95 g Raw mango
  • 30 g Rocket leaves
  • 1 Green chili
  • 15 g Ginger

Spices

  • 1 tsp Black mustard seeds
  • 1 tsp Yellow mustard powder
  • ½ tsp Asafoetida
  • ½ tsp Turmeric powder
  • 2 tsp Salt

Others

  • 300 ml Water
  • 2 tbsp Oil (estimated, not explicitly mentioned but needed for frying spices)

Instructions

  1. Prepare Rocket Leaves: Wash the rocket leaves thoroughly under cold water and set aside to drain while you prepare the other ingredients.
  2. Prepare Butternut Squash: Peel the butternut squash, cut it in half, remove the seeds, then cut each half into quarters and slice evenly into manageable pieces.
  3. Prepare Raw Mango: Peel the raw mango, remove the seed, and cut the flesh into baton-shaped pieces.
  4. Chop Ginger: Finely chop the ginger to release maximum flavor during cooking.
  5. Temper Spices: Heat oil in a pot over medium heat. Add the asafoetida and black mustard seeds. When the seeds begin to pop, add yellow mustard powder, turmeric powder, and the whole green chili. Stir for a few seconds until fragrant.
  6. Sauté Ginger and Mango: Add the chopped ginger to the pot and fry for about a minute to release aroma. Then add the raw mango pieces and sauté for another minute to soften slightly and blend flavors.
  7. Add Squash and Simmer: Add the sliced butternut squash to the pot, season with salt, and pour in the water. Cover the pot and bring to a boil. Once boiling, reduce heat to low and simmer gently until the squash is cooked through and tender, about 15-20 minutes.
  8. Finish with Rocket: Once the squash is tender, add the washed rocket leaves and stir well to combine. Cook for an additional 2 minutes to let the rocket wilt but retain its vibrant color and fresh taste. Remove from heat.
  9. Serve: Serve the charchari hot as a side dish with steamed rice or flatbread for a satisfying meal.

Notes

  • You can adjust the green chili quantity according to your preferred spice level.
  • Using fresh mustard seeds and mustard powder is critical to getting the authentic pungent flavor.
  • If butternut squash is unavailable, you can substitute with pumpkin or kabocha squash.
  • Ensure the rocket leaves are fresh and tender for the best texture and flavor.
  • This dish can be enjoyed as a light vegan meal or an accompaniment to a larger spread.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Vegetable Curry
  • Method: Stovetop
  • Cuisine: Bengali / Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/raw-mango-butternut-squash-and-rocket-charchari-recipe/