Panchmishili tarkari

Bengali style Mixed Vegetable

" Panchmishili tarkari" is a slow cooked Bengali  mixed vegetable  side dish that is well loved by many people. Mixed vegetable curries or mix vegetable dishes are the very popular side dish in Indian cuisine. Curries are fascinating because there are so many different varieties based on the ingredients and the spices that different household use. Bengali mixed veg is very easy to make and healthy dish for light weeknight dinner with Rice and Dal or Roti. Another way I serve the dish, on weekends if I am fancy for heavy breakfast then I make some Luchi (fried Bengali bread) and I serve them with this curry along with some dessert.  Either way, this recipe is amazing!

vegetables-foodie's hut

 

vegetables - foodie's hut

Panchmisali tarkari - recipe by Foodie's Hut

Prep time: 15 mins

Cook time: 15 minutes

Serves: 2-3

Ingredients:

  • 2 cups cubed ridge gourd
  • 1/2 cup cubed carrot
  • 1 cup cubed raw papaya
  • 1/3 cup of snow peas
  • 1 cup cubed eggplant
  • 1/4 cup chopped tomato
  • 1 1/2 cup cubed potato
  • 1 1/2 cup cubed pumpkin
  • 7-8 slitted green chilies
  • Handful of chopped coriander leaves
  • 2 Tbsp. mustard oil or vegetable oil
  • 1/2 tsp panch phoron ( Bengali five spice mix)
  • 1/2 tsp turmeric powder
  • Salt and sugar to taste

Process:

  1. Heat oil in a dutch oven over high heat, the temperature of the oil should be nice and hot, If you are cooking in mustard oil then it has to be smoky hot, then reduce the heat to medium-low and add panch phoron to the hot oil and stir for few seconds to extract the flavour from whole spices.
  2. Add potato, sprinkle salt just for the potato and cook 2 -3 minutes.
  3. Add remaining vegetables, sprinkle turmeric powder and a little bit of salt, increase the heat to high, give a stir to mix everything together and over high heat cook for 2 to 3 minutes, this way vegetables release their moisture.
  4. Then reduce the heat to absolutely low, cover with a lid and cook for about 15 minutes, give a stir in between so that the mixture doesn’t stick to the bottom of the pan.
  5. Add green chilies, coriander leaves. If you like to eat spicy or hot curry, then add green chilies at the beginning, increase the heat to high and give a quick mix, at this point you cannot walk away. When you see oil is releasing from the mixture, remove from heat and serve.

Recipe by: Shyamali Sinha

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