"We will be at your place on Sunday"; my mother called & informed the day before! She disconnected the call without giving me the chance to inform her that my house-help will be on leave! Gosh, I was planning to not to cook anything this entire weekend! I had a plan to bake several things and to order lunch and dinner. Errrrrr! Mum again called and informed "see I will not have the non-vegetarian items on Sunday, though, your father will have! okay bye"! Again I was not able to inform her! I then cooked upon returning home. Needless to say, I cooked a few vegetarian dishes as well and obviously, I cooked Panch Mishali Tarkari!
A Wintery delicacy with several veggies, I actually have grown up eating this particular Bengali Side dish. It was easy for Maa to cook it for me during the college and university days and to pack it with a few Roti. Several veggies were enough to meet the nutritional need and taste-wise you dare say there was any compromise. Believe me, two big fat spoonfuls of Panch Mishali Tarkari with Roti or Rice is still something I cherish to the core.
A bong-fied version of Mix-veg and most importantly super-comforting Panch Mishali Tarkari can't go wrong especially in Winter. Though Panch Mishali means a medley of 5 types, however, you can add as many as veggies you prefer while cooking the Panch Mishali Tarkari. Winter veggies are perfect for making this simple Bengali side.
Typically a no onion no garlic side prepared with several veggies and tempered and flavored with Panch Phoran you may find variation in the cooking process of Panch Mishali Tarkari. Some people add "Bori" while cooking the Panch Mishali Tarkari while I have seen an Onion-garlic version of it too. I have seen people adding Garam Masala and Ghee as well while cooking the Panch Mishali Tarkari. The Recipe I follow is what I have seen in my house which probably came from Thakuma to my Mother and Aunts and finally to us.
My Panch Mishali Tarkari calls for only Panch Phoran and little Ginger Paste and obviously several veggies. I prefer to use Potato, Pumpkin, Radish, Broad Beans and Eggplant. What I add separately is a powder of Panch Phoron.Print
Panch Mishali Tarkari is a Bengali Mix-veg prepared with several veggies and tempered with Panch Phoron.
- Potato: 3
- Eggplant: 1
- Broad Beans/ Shim: 6-8
- Pumpkin: 250g
- Green Chili: 2-3
- Red Chili: 1-2
- Panch Phoran: ½ teaspoon
- Panch Phoron Powder: ½ teaspoon
- Turmeric Powder: ½ teaspoon
- Chili Powder: 1/.4 teaspoon (optional)
- Sugar: 1 tablespoon
- Salt: to taste
- Mustard Oil: 2-3 tablespoon
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/12/step-by-step-panch-misheli.jpg"][/url]
- Peel the skin and cut Potato, Pumpkin, Radish, and Eggplant into small Cubes.
- Cut Broad Bean into 1" square pieces.
- Heat Mustard Oil in a Pan and temper the Oil with Red Chili and Panch Phoron.
- Now add Potato cubes and shallow fry till the potatoes soften.
- Now add Broad beans and mix.
- Add Pumpkin and Radish as well and mix thoroughly.
- Add Panch Phoron Powder, Turmeric Powder, Red Chili Powder, Sugar and Salt to the veggies and mix.
- Lastly, add Eggplant cubes and Green Chili.
- Now add ½ cup water and cover the pan with a lid and cook on low flame till all the veggies soften.
- This can be served a bit mushy or with the chunks in the proper form based on preference.
- I prefer my Panch Mishali Tarkari a bit mushy.
- Once done, drizzle little mustard oil and mix. This will give distinct aroma to the dish.
- Serve Panch Mishali Tarkari hot with Roti or Rice and Daal.
Add veggies depending on the time those need to cook for. Potatoes to be added earlier followed by other veggies and Eggplant will go last.
- Category: Side Dish
- Cuisine: Bengali
- 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
Bengali Vegeterian Recipes from Debjanir Rannaghar apart from Panch Mishali Tarkari:
Have you tried the Bengali Panch Mishali Tarkari Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.