Mixed Veg Curry (Panchmeshali Torkari)
This is an amalgamation of vegetables and spices; but needs very minimal oil and spice thereby making it a healthy one. Panch foron is a popular Bengali spice. This is basically a five-spice mix, that adds layers of flavour to the whole dish. This dish has a variety of vegetables. In Bengali, the dish is known as panchmeshali torkari, which literally means dish with five vegetables. You can choose any veggies, this dish uses begun/brinjal, aloo/potatoes, mulo/raddish, kumro/pumpkin and sheem/broad beans. I often take liberty with the kind of vegetables I add to the dish. You may too! You could use cauliflower, French beans, carrots or drumsticks. The choice is yours, I have tried the various combinations and received rave reviews for all the versions. Also, I personally like fried daal er bori (dried lentil dumplings) — and often add it to finish off the dish and give it a little crunch. Serve it as a side with dal and plain steamed rice.
Ingredients :
- 1 medium aubergine (brinjal)
- 2 potatoes
- 2 radishes
- 250 g pumpkin
- 100 g broad beans
- 1 tsp panch phoron/five spices
- 1 bay leaf
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp cumin powder
- ½ tsp ghee
- 1 tsp sugar
- salt to taste
- Oil for cooking
Preparation:
-
Wash and cut all vegetables into 1 inch pieces.
-
Heat oil in a skillet. Fry the aubergine pieces until soft. Keep aside.
-
Add bay leaves and panch phoron in the oil.
-
Add radish, potato and broad beans. Sauté on medium heat for 2-3 minutes.
-
Add pumpkin and fry for 3-4 minutes.
-
Add turmeric, ginger paste, cumin powder, chilli powder and salt.
-
Stir fry on low heat for 2 minutes.
-
Add water. Cover and simmer for 5 minutes.
-
When the radish is cooked, add aubergine and sugar.
-
Cook uncovered till the gravy is dry.
-
Add ghee before removing from heat.
-
Serve hot with rice.