Description
Panch Mishali Tarkari is a Bengali Mix-veg prepared with several veggies and tempered with Panch Phoron.
Ingredients
Units
Scale
- Potato: 3
- Radish:1
- Eggplant: 1
- Broad Beans/ Shim: 6-8
- Pumpkin: 250g
- Green Chili: 2-3
- Red Chili: 1-2
- Panch Phoran: 1/2 Tsp.
- Panch Phoron Powder: 1/2 Tsp.
- Turmeric Powder: 1/2 Tsp.
- Chili Powder: 1/.4 Tsp. (optional)
- Sugar: 1 Tbsp.
- Salt: to taste
- Mustard Oil: 2-3 Tbsp.
Instructions
- [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 1/2 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.
[/url]Notes
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Bengali
Nutrition
- 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
