lunch · lokkhi-pujo · bengali · festive · no-onion-no-garlic · mixed-vegetable · sabzi · panch-phoron
Panchmishali Torkari (Bengali Mixed Vegetable Curry)
Panchmishali torkari is a dry Bengali mixed vegetable dish of potato, sweet potato, pumpkin, cauliflower, yardlong beans, cabbage and fried brinjal tempered with panch phoron. The vegetables go in one by one, longest-cooking first, and then soften in their own juices under a lid. Bhaja moshla, ghee and coriander finish it.
Cook along · 10 steps
Method
- 1
Cut the potatoes, sweet potatoes, pumpkin, cauliflower, borboti, cabbage, and brinjal into the specified sizes.
- 2
Heat the mustard oil in a kadai until it turns pale yellow. Add the brinjal and fry until golden. Remove and set aside.
- 3
In the same oil, add the dried red chilies, bay leaves, one green chili, and panch phoron. Let the spices temper.
- 4
Add the potatoes and sweet potatoes. Fry for 3 minutes, stirring occasionally.
- 5
Add the pumpkin and fry for another 3 minutes, followed by the cauliflower. Fry for 3 minutes.
- 6
Add the borboti and fry for 3 minutes. Add the cabbage and continue stirring and frying.
- 7
Add the salt and turmeric powder. Cover and cook over low heat for about 15 minutes, stirring occasionally.
- 8
Add the sugar, cover, and cook for another 10 minutes. Allow the vegetables to soften in their own juices.
- 9
Add the fried brinjal and mix gently. Continue cooking until all the vegetables are tender but still hold their shape.
- 10
Garnish with the remaining green chili, chopped coriander leaves, bhaja moshla, and ghee. Cover and let the dish rest for a few minutes before serving.
More lunch recipes
Plastic Chutney (Bengali Papaya Chutney)
Begun Basanti (Brinjal in Mustard Yogurt Gravy)
