This is a traditional Bengali mish-mash of any 5 vegetables cooked with prawns. Fried fish head can also be substituted. This dish is very commonly prepared in every Bengali household with or without any fish. In the vegetarian version, the use of fried bori /vadi / dried lentil dumplings are used. There are many versions to this dish, but this is how I go about preparing it. They can be had either with rice or chapattis.
- 10-15 prawns, cleaned & deveined
- 1 cup cauliflower florettes
- 2 eggplants, cubed
- 1 potato, cubed
- 1 cup red pumpkin, cubed
- 1 cup raddish, cubed
- 3 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantites of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- 2 dry red chilies, broken
- 2 bay leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. ginger, grated
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Heat 1 tbsp. oil and saute the prawns till they change colour. Keep aside. Heat remaining of the oil and temper with the bay leaves, red chilies and panch phoron.
After it stops spluttering, add the grated ginger and saute for few seconds Then add the vegetables and fry for 5-6 minutes on low flame.
Add salt, turmeric powder and coriander-cumin powder and continue to fry for a minute more till all the veggies are properly blended with the masalas.
Add 1 cup water and the prawns and cook, covered on low flame till all the veggies are soft and dry. Before removing, add the ghee and serve, garnished with coriander leaves.