Panch Mishali Recipe
Summary
Ingredients
| Potato | 2 Large | |
| Eggplant | 1 Small | |
| Pumpkin | 5 Ounce | |
| Cabbage | 3 Ounce | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Red chili | 2 Large | |
| Green chili | 5 | |
| Salt | To Taste | |
| Sugar | 1⁄2 Teaspoon | |
| Milk | 1 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| French bean | 10 | |
| Panch phoron | 1 Teaspoon | |
| Cilantro | 4 |
Nutrition Facts
Serving size
Calories 304 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0.44 mg0.15%
Sodium 121.5 mg5.1%
Total Carbohydrates 53 g17.6%
Dietary Fiber 12.3 g49.2%
Sugars 8.2 g
Protein 9 g18.4%
Vitamin A 66.1% Vitamin C 189.1%
Calcium 8.7% Iron 16.4%
*Based on a 2000 Calorie diet
Directions
2. Dice the whole red chilies.
3. Panch phoron is a mixture of equal quantities of Nigela, fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind.
4. Heat oil, fry the chopped red chilies. Add the panch phoron and bay leaves and fry on low heat for about a minute.
5. Add all the vegetables and fry for a few minutes.
6. Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.
7. Garnish with chopped coriander leaves and serve hot with rice or puri.
Chef
