Paanch Mishali Torkari Recipe
A mixed vegetables recipe hailing from West Bengal. Prepared with light spices and dried bay leaf, this juicy mixed vegetables preparation can contain your vegetables of choice and is usually mildly sweet because it almost always contains pumpkin.
Summary
Cooking Time40 MinDifficulty LevelMedium
Ingredients
A pinch of each white and black cumin (shaada ar kalo jeere)
1/2 tsp white jeera paste (diluted with water)
1 dried bay leaf, torn in 3-4 pieces
Mixed vegetables:
2 handfuls each of-
cubed pumpkin
cubed potato
potol, slit lengthwise and halved (dunno the English for this)
jhinge (snake gourd), slit lengthwise and cut in small pieces
mulo (radish), julienned
shaager daata (soft stems from leafy greens - optional)
2 green chilies, slit lengthwise
turmeric
salt
water
A liberal amount of oil
Directions
Heat oil in a wok.
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 :)
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 :)
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