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