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Paanch Mishali Torkari Recipe
|White cumin||1 Pinch (Shaada Jeera)|
|Black cumin||1 Pinch (Kaala Jeera)|
|Dried bay leaf||1 , torn in 3-4 pieces|
|Cubed pumpkin||1⁄2 Cup (8 tbs), cubed|
|Cubed potato||1⁄2 Cup (8 tbs), cubed|
|Parwal||1⁄2 Cup (8 tbs), slit lengthwise and halved (Also Known As Potol)|
|Snake gourd||1⁄2 Cup (8 tbs), slit lengthwise and cut in small pieces|
|Radish||1⁄2 Cup (8 tbs), julienned (Mulo)|
|Green chilies||2 , slit lengthwise|
|Water||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2213 Calories from Fat 2040
% Daily Value*
Total Fat 231 g355.3%
Saturated Fat 29.9 g149.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 423.3 mg17.6%
Total Carbohydrates 37 g12.5%
Dietary Fiber 6.1 g24.3%
Sugars 3.8 g
Protein 6 g12.2%
Vitamin A 92.5% Vitamin C 143.4%
Calcium 8.3% Iron 25.7%
*Based on a 2000 Calorie diet
Add the white and black cumin.
Saute for 2 mins and add the bay leaf.
Saute for another 2 mins.
Add in the veggies. (you may add the vegetables that cook slowly before and the quick ccoking ones later)
Mix and stir well for 15 minutes after all the vegetables are in the wok.
Add the salt and turmeric while mixing the vegetables together
Add the green chilies and the cumin paste now.
Mix well for another 5 mins.
Add the water.
Set heat to high and let the preparation reduce a bit. (I make mine a little watery. you can reduce it to a more dry prepration too.)
Check the taste after the water has reduced after 15 mins. Check the vegetables to see if they are fork tender.
Cook further if required or take off the heat and serve with rice.
The secret to the taste for this lies in the sauteing. The more you stir and mix it, the more delicious it will be :)