Mete Chorchori - Oily Liver Pool

Bengali Mete Chorchori | traditional bengali dish

Mete Chorchori - Liver Dish in Bengali style

We frequently lean over to some hot, oily food on these bitter winter nights when the temperature is hovering around 10 degrees Celsius. Mete chorchori, or liver curry, is the best meal for hectic weekdays when you don't want to spend a lot of time preparing or purchasing fast food. After only one attempt, I'll guarantee you can occasionally visit the kitchen.

The status of charchari as a staple of Bengali folk culture will never change. And all the food will be in your head, but if you have eaten it or cooked it, it will bring back memories of earlier times and a taste sensation. The only way to learn the truth about this is to ask a Bengali.

Charchari is a type of byanjan 'bengali food item' dried in a very little broth.

"মীনী চড়চড়ি কুমড়াবড়ি |" (কৰিকঙ্কণ )

Teto, Bata, Chinchki, Vaja, Pora, Pur, Chachhari, Ghant, Siddha, Dal, Jhal, Jhol, Tok, Rasa, Kantha, Paturi, Malaikari, Jhati, Paitha, Dhoka, Shashari, Kalia, Dolma, Bagar, Samasa, etc. are among the traditional foods of Bengal that are prepared in various ways. Even 40 years ago, the smell of such cooking filled the entire neighbourhood. If a house cooks well, another house gets the bowl. Bengalis appreciate sharing just as much as they like eating.

There are numerous varieties of charchari.

Bitter - Uchche Charchardi, Sajane Danta Charchardi

Vegetables - Pumpkin vegetables are prone to rotting

Vegetarian Bati Charchari

Non-vegetarian Fishbone Charchari

All porter, labourer, and low-income farmer groups in Bengal preferred eating laal shutki chorchori, or coarse brown rice with red dried fish hot curry. It was brought from home in a bowl that had been covered in rags, and is typically kept hung from a tree.


  • Chicken/Mutton Liver: 300g,
  • Tomato: 1 large
  • Onion: 2 large, sliced
  • Fresh ginger and garlic paste: 1 tablespoon
  • Powder spices 1 tsp each: Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1
  • Whole spices: Bay leaves 2, cinnamon sticks 1/2 inch two, green cardamoms 3, cloves 4, dried whole red chili 2, whole pepper corn 1 tsp
  • Boiled potatoes: Sliced, 1/2 cup
  • Vinegar: 2 tsp
  • Minced spring onion leaves and green chili: for garnishing
  • Sugar: 2 tsp
  • Salt: to taste
  • Cooking oil, : 1 cup


  1. Boil liver pieces in one cup water until cooked well with one bay leaves, 1 tsp ginger garlic paste, slight turmeric power and whole pepper corn, keep aside.
  2. Blanch the tomatoes in hot water then in cold water, peel off and make a paste.
  3. In a pan heat oil, add whole spices, add sugar then onion slices and potatoes, fry until golden in color, add ginger garlic paste, add tomato paste and fry well until oil oozes out.
  4. Add boiled liver, do not add the boiled juice here , add masala powder and vinegar, stir oil, add salt.
  5. Now add boiled liver juice and let it cook in simmer.
  6. After a few minutes when oil oozes out put off the flame.
  7. Add spring onion and chili, serve with hot bread, nun or paratha.
  8. In this recipe Bengali people like to add different winter vegetables for different taste variations like peas, carrots, beet roots, turnips, brinjal etc.