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.