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Friday, 19 June 2015

Chingri-Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)


          This is a traditional mixed vegetable curry. Panch Mishali means 5 veggies, so any 5 veggies can be added. I used chopped bottlegourd, red pumpkin, raw papaya, eggplants and raddish. I cooked with prawns for added flavour. For a veg. version, vadis (dried lentil dumplings) can be added.

          This dish is a very common recipe cooked in almost every Bengali household. Sometimes, fried fish head replaces prawns and vadi. This time, I experimented it by cooking the same in a Tagine Pot. It is mostly cooked in its own steam, so not much water is needed to add. The best thing is, it can be served in the pot itself. Relish it as a side dish with either rice or chapattis. Please find below a step by step guide with pictures to prepare it.





  • 1 cup prawns, 
  • 2 long eggplants, chopped
  • 1 small raddish, chopped
  • 1/2 of a small bottlegourd, chopped
  • 250 gms. red pumpkin, chopped
  • 1/2 of a small raw papaya, chopped
  • 2-3 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
  • 1 onion, sliced
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin  powder
  • 2 green chilies
  • 1 tsp. ghee (clarified butter)
  • 1 tsp. coriander leaves, chopped







          Heat oil in a Tagine Pot and saute the prawns for a minute or till they changes colour. Drain and keep aside.

          Add the cinnamon, cardamoms, cloves and panch phoron. After it stops spluttering, add the onions and saute till light brown.

          Add the chopped veggies, salt, green chilies, turmeric powder and cumin powder. Give it a mix and add the fried prawns and 1/4 cup water.

          Cover with the Tagine Pot lid and cook on a low flame for 15 minutes or till the veggies are soft and the gravy thick. If required sprinkle water at intervals.

          Add ghee and switch off the flame. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.




                             Heat oil in the Tagine Pot and saute the prawns for a minute. Drain
                             and keep aside.




                           Temper the same oil with cinnamon, cardamoms, cloves and panch 
                           phoron.



                             Add onion and fry till light brown.



                             Add the veggies, green chilies, salt and turmeric powder. Combine 
                             well.



                             Then add roasted cumin powder, followed by the .......



                              ........fried prawns. 



                             Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed.



                              When done, add the ghee and serve, garnished with coriander leaves.







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