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%Panch Mishali Tarkari Recipe Debjanir Rannaghar

Panch Mishali Tarkari


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.


Units Scale
  • 3 Potato
  • 1 Radish
  • 1 Eggplant
  • 6-8 Broad Beans/ Shim
  • 250g Pumpkin
  • 2-3 Green Chili
  • 2 Red Chili
  • 1 Tsp. Panch Phoran
  • 1/2 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


  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 1/2 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.


  • 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


  • 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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