Paanch Mishali Torkari (Mix Veg)

Name: Paanch Mishali Torkari (Mix Veg)
Total time: 3600 s
Yield: 6 to 7 servings
Cuisine: Indian
Ingredients: as required Few big pieces of brinjal; as required Few potato pieces (big pieces); as required Few flat beans cut into halves (ghevda); as required Few big pieces of raddish (mooli); as required Some big capsicum pieces (shimla mirch); as required Some sponge gourd pieces (big size cut); 1 tomato cut into 4 pieces; as required Some slit green chillies; as required Some ivy gourd cut vertically into halves (tendli); 2 cups if chopped palak/spinach; 2 cups warm water; 2 tsp coriander powder; 11/2 tsp cumin powder; to taste Salt to taste; 2 tsp grated ginger/ginger paste; 2 tsp sugar; as required Turmeric powder; 1/2 tsp garam masala powder; 1 tsp red chilli powder (optional); 1/2 tsp panch phoron (a mixture of 5 spices); 1 bay leaf; 1-2 dried red chillies; 1/2 tsp hing; as required Mustard oil; 1/4 tsp roasted methi powder; 1/2 tsp roasted masala; 2 tbsp boris (masoor dal vadis, available in bengali shop)

Sudeshna Rajib Das @cook_85882015

New Delhi

#ws1
Its an authentic Bengali dish which is a mixture of all the seasonal vegetables. It is usually prepared during Bengali festivals like Durga Puja, Saraswati Puja etc....etc... Now you can prepare this anytime at home by following these simple steps of mine. Its my Sasu-Mom's signature dish... its a village -style recipe; just try this out at home & donot forget to cooksnap me

Sudeshna Rajib Das @cook_85882015

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Ingredients

1 hour approx

6 to 7 servings

as required Few big pieces of brinjal
as requiredFew potato pieces (big pieces)
as requiredFew flat beans cut into halves (ghevda)
as required Few big pieces of raddish (mooli)
as required Some big capsicum pieces (shimla mirch)
as required Some sponge gourd pieces (big size cut)
1tomato cut into 4 pieces
as required Some slit green chillies
as required Some ivy gourd cut vertically into halves (tendli)
2 cupsif chopped palak/spinach
2 cupswarm water
2 tspcoriander powder
11/2 tsp cumin powder
to tasteSalt to taste
2 tspgrated ginger/ginger paste
2 tspsugar
as required Turmeric powder
1/2 tsp garam masala powder
1 tspred chilli powder (optional)
1/2 tsp panch phoron (a mixture of 5 spices)
1bay leaf
1-2dried red chillies
1/2 tsp hing
as required Mustard oil
1/4 tsp roasted methi powder
1/2 tsp roasted masala
2 tbspboris (masoor dal vadis, available in bengali shop)

Saved

Steps

1 hour approx

1

Firstly cut all the veggies; wash them and keep them aside. Now in a bowl add all the dry spices including grated ginger, cumin powder, coriander powder, salt, sugar & some red chilli powder. Mix everything by adding 1/4th cup of water. Keep this mixture aside. (Red chilli powder is optional because we will add green chillies in it later and this recipe is usually slightly greenish in colour). Now fry the boris and keep them aside too.
2

Now heat a pan; add 2 to 3 tbsp of mustard oil and add all the veggies into it, except chopped spinach. We will add it later on. Now mix everything well. Add some salt in it, give it a mix. Now cover the pan and cook it on a low flame until the veggies are 50 % done. Now remove them from the pan and keep them aside.
3

Now again wash the kadai & heat it again then add 2 tbsp of mustard oil. Then add some paanch phoron (paanch phoron is a bengali mix of 5 spices like jeera, mustard seeds, sauf, kalounji and methi : All the spices should be in equal amount except methi seeds, you need to take it in lesser amount as its bitter to taste and adding more may make your cuisine bitter). You have to add half tsp of this spice as fhorni (for tempering purpose)
4

Now let them splutter then add a bay leaf and some dried red chillies. Add some hing in it. Then add chopped tomatoes in it. Fry it until the tomato turns mushy. Then add the masala mixture (paste) into it which we have prepared in step 1. Combine everything well and fry the masalas for 4 to 5 mins on a low flame.
5

Now add the fried veggies into it and mix everything well with the masalas. Now add 2 cups of warm water, some salt to taste. Now cover the pan and further cook the rest on a low flame until the veggies are cooked completely. In between open the lid and add the chopped spinach and give it a mix. We are adding the spinach later because it gets cooked very fast.
6

Once the veggies gets cooked completely, switch off the gas. Crush the fried boris in it. Then sprinkle some roasted methi powder and give it a mix.(dry-roast the methi seeds, cool down then grind it into a mixing jar). Then add some garam masala & some roasted masala mentioned in the ingredients section.
7

NOTE: Roasted masala includes some mustard seeds, 2 dried red chillies, coriander seeds & cumin seeds, just dry-roast them in a pan, let it cool down completely then grind them into a fine powder. Store it in an air-tight container and use it as required.
8

After adding the masalas gently mix everything well with the veggies. Your paanch mishali torkari or mix veg is now ready to serve. You can serve it with some steamed rice or khichuri (khichdi). This recipe is also called Labra in Bengali. It just tastes yumm...