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Thursday, 26 November 2015

Panch Mishali (Mixed Vegetable Curry - Bengali Style)

          This is a traditional mixed vegetable curry in the Bengali style. It means a mish mash of 5 veggies. So you can choose any 5 types of vegetables to cook up this simple delicacy. I have made use of green papaya, red pumpkin, parwal (pointed gourd). raddish and eggplants in this recipe.

          I have also added fried vadi (dried lentil dumplings), but for a non-veg. version, it is generally cooked either with prawns or fish head.This dish is a very common menu in any Bengali household. It is relished with rice, khichdi (Rice porridge), chapati, poori or paratha.

  • 1 cup each of eggplants, pumpkin, green papaya, radish & parwal (pointed gourd), cubed
  • 8-10 vadi (dried lentil dumplings)
  • 2 tbsp, mustard oil
  • 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1-2 green chilies, broken into half
  • 1 bay leaf
  • 1 tsp. ginger paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • coriander leaves to garnish

          Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron, bay leaf, dry red chili, cinnamon, cardamoms and cloves.

          Saute for a few seconds. Then add the ginger paste and all the dry spices mixed with a little water. Saute till oil separates.

          Add all the chopped veggies and the fried vadis. Stir to mix with all the spices. Cover and cook on a low flame till the moisture evaporates.

          At this point if the veggies are not soft enough, add 1/2 - 1 cup water and continue to simmer, covered till done. Add ghee and serve, garnished with coriander leaves.


                   Heat oil in a pan & fry the vadis till golden in colour. Drain and keep aside.

                     Temper with green chilies, panch phoron, bay leaf, cinnamon, cardamoms 
                     and cloves.

                   Add the ginger-garlic paste & all the powdered spices mixed with a little 
                   water. Saute till oil separates. 

                    Add the chopped veggies & the fried vadis. Cover and cook til done. Add 
                     water if necessary.

                               When done, add ghee.

                               Serve, garnished with coriander leaves.

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