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Vegetable and chickpea curry

Vegetable and chickpea curry

Main dishes

Small chala fish simmered with ground apple, eggplant, and green chili peppers in a mustard-flavored oil. An easy and delicious Bengali dish.

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Recipe from Md Mobashir Hossain, adapted by Recette de cuisine ·

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A simple and fragrant Bengali chachchari dish, featuring small chala fish mixed with tender vegetables.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodCooking under a lid
  • Estimated cost$2.79 $0.70 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $0.34
  • $0.35
  • $0.16
  • $0.48
  • $0.06
  • $0.24
  • $0.91
  • $0.25

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Clean the small fish, rinse them, and drain them. ≈ 8 min
  2. In a bowl, combine the potatoes, eggplant, onion, green chili peppers, turmeric, chili powder, cumin, salt, and 2 tablespoons of oil. Mix well. ≈ 4 min
  3. Arrange the fish on top of the seasoned vegetables, then gently mix to avoid breaking the fish. Pour half a glass of water over the top. ≈ 4 min
  4. Cover the saucepan and cook over medium heat for 10 to 12 minutes, until the broth has reduced and the dish has thickened.
  5. Add the chopped cilantro and the remaining oil, then let it simmer for another 2 minutes over low heat.
  6. Remove from the heat and serve immediately. ≈ 2 min

The bill

Vegetable and chickpea curry

  • 1 medium potato, cut into thin sticks$0.34
  • 60 g of eggplant, cut lengthwise$0.35
  • 75 g of chopped onion$0.16
  • 1 teaspoon of turmeric$0.48
  • 1/2 teaspoon of red chili powder$0.06
  • 1/4 teaspoon of ground cumin$0.24
  • 2 tablespoons of chopped cilantro$0.91
  • 3 tablespoons of mustard oil$0.25

Total$2.79

that's $0.70 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of small chala fish, cleaned
  • 1 medium potato, cut into thin sticks
  • 60 g of eggplant, cut lengthwise
  • 75 g of chopped onion
  • 4 to 5 green chili peppers, sliced
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of red chili powder
  • 1/4 teaspoon of ground cumin
  • 2 tablespoons of chopped cilantro
  • 3 tablespoons of mustard oil
  • salt, to taste

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