Panch Mishali Tarkari, a Bongo-fied Mix-veg! Panch Mishali Torkari Recipe

Panch Mishali Tarkari is a vegetable dish from Bengal that includes a variety of seasonal vegetables and is flavored with Panch Phoron spices. Potatoes are often included in the dish, but other vegetables are used depending on what is available.

Debjani's Note

Maa called me the day before to let me know that they would be coming to my house on Sunday. She hung up before I could mention that my house-help would be on leave. I was planning on taking the weekend off from cooking and had even planned on ordering lunch and dinner. However,maa called again and mentioned that they would not be having any non-vegetarian dishes on Sunday, though my father would. Once again, I was not able to inform her. When I got home, I ended up cooking and made a few vegetarian dishes, including Panch Mishali Tarkari.

A winter delicacy cooked with seasonal veggies- Ingredients needed and the process

As a winter delicacy consisting of various vegetables, I have fond memories of growing up eating this Bengali side dish. It was a convenient and nutritious meal for my mother to prepare during my college and university days, easily packed with roti. The combination of vegetables provided a satisfying taste experience, leaving no room for compromise. Even now, I still relish the memory of enjoying two heaping spoonfuls of Panch Mishali Tarkari with either rice or roti.

In the wintertime, nothing beats a cozy bowl of Panch Mishali Tarkari, a comforting Bengali dish that can be customized with your favorite veggies. Despite its name suggesting a mix of five types of vegetables, you can add as many as you like to this hearty winter side dish. A cannabis-infused version of Mix-veg would pair perfectly with this dish.

Panch Mishali Torkari

Usually, a vegetable dish without onions or garlic is prepared with various vegetables and seasoned with Panch Phoran. The cooking method for Panch Mishali Tarkari may vary. Some people add "Bori" to it, while others make an onion-garlic version. Additionally, some individuals add Garam Masala and Ghee. The recipe I use is one that has been passed down from my Thakuma to my mother, aunts, and ultimately to me.

Tips

In my recipe for Panch Mishali Tarkari, I only use Panch Phoran and a small amount of Ginger Paste along with a variety of vegetables. My preferred vegetables include Potato, Pumpkin, Radish, Broad Beans, and Eggplant. To enhance the flavor, I add a separate powder made from Panch Phoron.

Panch Mishali Tarkari

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• Author: Debjani Chatterjee Alam
• Total Time: 30 mins
• Yield: 3-4 People 1x
• Diet: Vegetarian

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Description

Panch Mishali Tarkari is a vegetable dish from Bengal that combines different seasonal vegetables and is seasoned with Panch Phoron. While potatoes are usually included, other vegetables are added based on availability.

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Ingredients

Units MUS Scale 1x2x3x

• 3 Potato
• 1 Radish
• 1 Eggplant
• 6-8 Broad Beans/ Shim
• 250g Pumpkin
• 2-3 Green Chili
• 2 Red Chili
• 1 Tsp. Panch Phoran
• ½ Tsp. Panch Phoron Powder
• 1 Tsp. Turmeric Powder
• 1 Tsp. Chili Powder (optional)
• 1 Tbsp. Sugar
• 1 Tsp. Salt or to taste
• 3 Tbsp. Mustard Oil

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Instructions

1. Begin by peeling and cutting potatoes, pumpkin, radish, and eggplant into small cubes.
2. Cut broad beans into 1" square pieces.
3. Heat mustard oil in a pan and add red chili and panch phoron to temper the oil.
4. Add potato cubes and shallow fry until they soften.
5. Mix in broad beans, pumpkin, and radish.
6. Add panch phoron powder, turmeric powder, red chili powder, sugar, and salt to the veggies and mix well.
7. Lastly, add eggplant cubes and green chili.
8. Pour in ½ cup of water and cover the pan with a lid, cooking on low flame until all the veggies soften.
9. The dish can be served either mushy or with the chunks in their natural form, depending on personal preference.
10. Drizzle the dish with a small amount of mustard oil to give it a distinct aroma.
11. Serve hot with roti or rice and daal.

Notes

• Include vegetables based on their individual cooking times. Begin with potatoes, followed by other vegetables, and add eggplant last.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 75g
• Calories: 326
• Sugar: 5.9g
• Sodium: 633mg
• Fat: 11.3g
• Saturated Fat: 1.4g
• Carbohydrates: 50.3g
• Fiber: 8.3g
• Protein: 8.3g
• Cholesterol: 0mg

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Have you tried the Bengali Panch Mishali Torkari recipe from Debjanir Rannaghar!

I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani. On Thread, I am available as foodofdebjani!

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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