Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)

Name: Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)
Cuisine: Indian
Ingredients: 1 cup prawns,; 2 long eggplants, chopped; 1 small raddish, chopped; 1/2 of a small bottlegourd, chopped; 250 gms. red pumpkin, chopped; 1/2 of a small raw papaya, chopped; 1 " cinnamon stick; 2-3 tbsp. mustard oil; 2 green cardamoms; 4 cloves; 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds); 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 onion, sliced; 2 green chilies; to taste salt; 1 tsp. ghee (clarified butter); 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fishandseafood - This is a traditional mixed vegetable curry. Panch Mishali means 5 veggies, so any 5 veggies can be added. I used chopped bottle gourd, red pumpkin, raw papaya, eggplants and radish. I cooked with prawns for some added flavour. For a veg. version, vadis (dried lentil dumplings) can be added.

This dish is a very common recipe cooked in almost every Bengali household. Sometimes, fried fish head replaces prawns and vadi. This time, I experimented it by cooking the same in a Tagine Pot. It is mostly cooked in it's own steam, so not much water is needed to add. The best thing is, it can be served in the pot itself. Relish it as a side dish with either rice or chapatis.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupprawns,
2long eggplants, chopped
1small raddish, chopped
1/2of a small bottlegourd, chopped
250gms. red pumpkin, chopped
1/2of a small raw papaya, chopped
1" cinnamon stick
2-3 tbsp.mustard oil
2green cardamoms
4cloves
1 tsp.panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1onion, sliced
2green chilies
to tastesalt
1 tsp.ghee (clarified butter)
1 tsp.coriander leaves, chopped

Saved

Steps

1

Heat oil in the Tagine Pot and saute the prawns for a minute. Drain
and keep aside.
2

Temper the same oil with cinnamon, cardamoms, cloves and panch phoron.
3

Add onion and fry till light brown.
4

Add the veggies, green chilies, salt and turmeric powder. Combine well.
5

Then add roasted cumin powder, followed by the.......
6

........fried prawns.
7

Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed.
8

When done, add the ghee and serve, garnished with coriander leaves.