Category: Vegetables

Easy Shrimp and Vegetable Curry with Onion Stalks ( piajkoli diye chingri maach)

This an easy recipe for a mixed vegetable dish in which the Onion Floral Stalks are the main ingredients. Adding some fish to it makes it even more tasty. Tangra Maach ( dwarf striped catfish) or Chingri Maach ( Shrimp/Prawn) are the usual choices for this dish. The Recipe is the same for both of them. Probably other small fish can also be used, but I have not tried that.

Onion flower stalks, which are called Piaj Koli in Bengali are not available throughout the year. I find them in the market in the winter months. Unlike the Onion Leaves (Spring Onions), the flower stalks retains its shape when cooked . Also the stalks are hollow so the juices or gravy get in and tastes great. In the picture below you can see the difference between Piaj Koli ( Onion Floral stalk ) and Piaj saag ( Spring onion).

If the (Piaj Koli) onion floral stalks are not available, you can use the leaves, Spring Onion, ( Piaj Saag). The taste will differ slightly. You will need more leaves than floral stalks because the leaves wilt when cooked.

NOTE: The photos and videos are taken by me on my phone. The videos are a bit shaky unfortunately .

These are the vegetables used

Prepping

  • Potato, ( Aloo) – Wash and peel the skin. cut in half lengthwise and then make thick slices
  • Eggplant ( Begoon) – Wash and cut into 2 or 3 inch cubes. If you have the Japanese long eggplant the cut lengthwise then into 3 pieces each.
  • Onion floral stalks ( piaj koli) – Wash them, then discard any yellowed ones. I discard the bud and a bit of the bottom . Then cut into 2 inch lengths. If you are using Spring onion, first remove the yellowed and dried leaves. Then, cut the leaves into 2 inch lengths. You can chop up the white part or the the bulb into pieces and add them to the sliced onion.
  • Green chilies ( kancha lonka) – wash and slit each one.
  • Onions ( Piaj ) – Peel onions, make thin slices , and grate some of it too. Amounts are specified in the Ingredients
  • Shrimp ( Chingri maach ) . Remove the shell, except the tail. Clean the black thread like thing on the back. Wash well, drain out all the water. sprinkle some salt and turmeric powder on the shrimp , mix well.

Ingredients

  • Potatoes ( Aloo) Peeled and cut 175 g
  • Eggplant ( Begoon ) cut 135g
  • Onion floral stalk ( Piaj koli ) washed and chopped 135g
  • onion sliced (piaj ) peeled and sliced162g
  • onion grated (piaj bata )15 g or 2 tbsp
  • Water ( Jol) 1/2 cup
  • Shrimp ((Chingri maach) 250g ( after cleaning)
  • Salt ( noon) 1teaspoon
  • Turmeric powder ( holud ) 1/4 tsp
  • Chili powder ( lonka gudo) 1/4 tsp
  • Green chilies ( kancha lonka ) 5 or 6 slit
  • Mustard oil ( sorsher tel) 4 tbsp + 2 tbsp
  • Nigella seeds ( kalonji/ kalo jire) 1/4 tsp.
  • Garlic ( rosun) grated 15g or 1 Tablespoon.

Method

  • Heat a wok/ kadai or a pan and add the Mustard oil ( 4 tablespoon)
  • Fry the shrimp (250) in this hot oil till the shrimp get reddish. Take the shrimp out with a slotted spoon, onto a plate and keep aside
  • Add the Nigella seeds ( 1/4 tsp. ) and a slit 1 green chili to the remaining oil, and stir a minute. You can add couple of more teaspoons of oil to the Wok if necessary.
  • Add the Garlic,( 1 tablespoon) stir fry
  • Now add theground or grated onion ( 2 tablespoons ), stir fry till the raw onion smell is gone
  • Add the sliced onion ( 162 g ) to this and stir fry till they are soft.

Next, add the salt (1 tsp). Then, add Turmeric powder (1/4 tsp) and Chili powder (1/4 tsp). Stir fry for a minute.

Put the ,eggplant ( 135g), potatoes ( 175g), and the onion floral stalks ( 135g) in. Stir a while with the sautéed onion and spices already in the wok/ pan.

Add the remaining slit green chilies and the water ( 1/2 cup)

Cover with a lid and let it simmer.

After about 5 minutes, remove the lid. Check if the vegetables are soft. See if they are almost done or not.

If the eggplant is soft, add in the fried shrimps that you had kept aside .

Give it a stir then put the lid on again.

Let is simmer on low heat for 2 minutes.

After about 2 minutes, open the lid to check the potato. Make sure it is done. There should also be a little gravy.

The dish is ready, It should not be completely dry but should have a little gravy.

Transfer to a serving dish and serve with hot cooked rice or roti.

Leftovers can be kept in the fridge for a out 2 days. warm it up in the Microwave when you want to eat it again.

Variation to this recipe.

Tangra Maach piaj koli diye. ( onion floral stalks with Tangra maach)

Tangra Maach ( variety of catfish)

These are Tangra Maach that have been fried a little. The Vegetables are cooked exactly the same way as in the recipe above. The only difference is that, when the vegetables are cooked, the Tangra Maach is added. It is then simmered for a few minutes before taking it off the flame.

The Tangra with all the onion floral stalks and other vegetables

Tangra is a small ( dwarf) fish, a variety of catfish. It is a fresh water fish found in rivers and pond. Ones I have used are about 8 to 10 cms long.

Clean the fish, keeping the head. Add salt and turmeric powder and let them sit for at least 15 minutes before frying them.

The recipe for the vegetables are the same as above. After adding the fish, let it simmer for 5 to 7 minutes. This will make the fish soft and help it imbibe the taste.

Easy Shrimp and Vegetable Curry with Onion Floral Stalks (Piaj Koli Diye Chingri Maach)

  • Servings: 4
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Ingredients

  • Shrimp (Chingri Maach), cleaned – 250 g
  • Potatoes (Aloo), peeled and sliced – 175 g
  • Eggplant (Begoon), cubed – 135 g
  • Onion floral stalks (Piaj Koli), chopped – 135 g
  • Onion, thinly sliced – 162 g
  • Onion, grated – 15 g (about 2 tbsp)
  • Garlic, grated – 15 g (about 1 tbsp)
  • Green chilies, slit – 5–6
  • Water – 1/2 cup
  • Mustard oil – 6 tbsp (4 tbsp + 2 tbsp)
  • Nigella seeds (Kalonji/Kalo Jire) – 1/4 tsp
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/4 tsp

Directions

  1. Heat a wok or pan and add 4 tablespoons mustard oil.
  2. Fry the shrimp in hot oil until they turn reddish. Remove and set aside.
  3. Add nigella seeds and 1 slit green chili to the remaining oil. Stir briefly.
  4. Add grated garlic and sauté.
  5. Add grated onion and fry until the raw smell disappears.
  6. Add sliced onions and sauté until soft.
  7. Add salt, turmeric powder, and chili powder. Stir for 1 minute.
  8. Add potatoes, eggplant, and onion floral stalks. Mix well with spices.
  9. Add remaining green chilies and 1/2 cup water.
  10. Cover and simmer for about 5 minutes until vegetables are nearly cooked.
  11. Add the fried shrimp, stir gently, cover, and simmer on low heat for 2 minutes.
  12. Check that potatoes are fully cooked and there is a little gravy.
  13. Remove from heat and serve hot with steamed rice or roti.

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Pears and Arugula Salad with Balsamic Dressing

The combination of sweet Pears and slightly bitter Arugula leaves is delightful. It is enhanced by a Balsamic dressing , toasted walnuts, and Parmesan cheese . I usually like to serve this in individual plates and not make a big Salad with these ingredients. Sometimes I add a few pomegranates seeds or dried cranberries, for some colour.

It is easy to make this salad and doesn’t take much time. Give it a try.

Ingredients

  • Arugula leaves. a handful
  • Pear 1
  • Walnuts 1/2 cup or less.
  • Balsamic vinegar. 1 Tablespoon
  • Honey 1 teaspoon
  • Olive oil 1/4 teaspoon
  • Parmesan cheese
  • Salt less than 1/4 teaspoon

Prepping

The Arugula leaves I have used are small and soft as they were grown in the Hydroponic method. If the leaves you are using are big, tear them into smaller pieces. Then, wash and dry the leaves.

Rinse the Pear, then cut into half. Remove the core and slice the halves.

Heat a small pan, put the 1/2 cup Walnuts in it and toast it. Keep the heat low so that they don’t burn. Once the edges a little brownish remove from the heat and keep aside.

dressing

Mix the 1 tablespoon of Balsamic vinegar, 1 teaspoon of Honey, 1/4 teaspoon of Olive oil, and a pinch of Salt well in a bowl. Then, keep it aside.

to serve

Take 2 quarter plates, arrange the Arugula leaves, then place the pear slices on top of the leaves. You can use all the pear slices.

Mix the dressing well before drizzling it on the leaves and pears.

Add the toasted walnuts.

Then the Parmesan Cheese Shavings. ( I use a potato peeler to shave off slices of the cheese )

You can add Pomegranate seeds OR dried Cranberries if you want. It adds color. I didn’t have either of them.

Note

Instead of Balsamic Dressing you can drizzle Balsamic reduction or store bought bottled Balsamic glaze. They are both rather sweet though.

It is easy to make Balsamic reduction.

Add 1 cup of Balsamic vinegar to a small saucepan. Mix about 1 teaspoon of sugar. Heat on low heat till the vinegar thickens . Keep stirring till you get the desired thickness. It will thicken more once it cools, so keep that in mind .

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Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Posto is a Bengali word for Poppy seeds. It is used in many Indian curries as a thickener. In Bengali Cuisine, poppy seeds are ground into a paste and cooked with vegetables. Sometimes we eat ground Posto with just mustard oil and salt. We add green chilies and mix it with a little cooked rice as a starter.

In this recipe I have used Jhinge or Ridge gourd with the Potatoes / Aloo. In Bengal, the weather is very hot and humid in the summer. We do not feel like eating spicy food then. That is foods cooked with onion, garlic, ginger, etc. So in the summer months we often make different types of Sabzis ( vegetable dishes ) with posto. Posto dishes are sometimes paired with a special Dal called Biuli Dal ( Urad In Hindi and Blackgram in English).

This dish Aloo Jhinge Posto is very simple and easy to make. However, there are two important things. One is mustard oil. The other is grinding the Posto poppy seeds properly. The only spice used is green chilies and salt, so the chilies have to be hot.

It is very easy to make this dish. In a kadai/ wok, heat some mustard oil. Drop a couple of slit green chilies in the oil. Then add the vegetables and stir fry a little. Add salt and cover the vegetables. Lower the heat. Let them cook until the vegetables are soft enough to be cut with a spoon. Ensure the water has almost dried out. Add the ground posto then stir to mix it in well. Let the water dry out as much as possible then take it off the heat.

Prepping.

Grinding the Posto /poppy seeds involves three techniques. One method is to soak the poppy seeds in some water for at least 30 minutes. Drain the water out and crush the poppy seeds with a green chili and a pinch of salt, on a Sheel Bata (a flat stone used for grinding spices). This is the traditional and the best way.

The next one is using a good electric blender/ grinder. First, strain the water from the soaked seeds using a strainer. Then put the seeds in the grinder. Grind them with a green chili, a pinch of salt, and a few tablespoons of water.

The third method is to grind the seeds first and then soak them. Any coffee grinder can be used. In this case you won’t be capable of grinding the green chili with the Posto seeds. When using the coffee grinder, you have to grind in intervals. The grinder becomes very hot, so you need to let it cool down before trying again. This takes a time as you have to grind the Posto/Poppy seeds to a paste. Then take the Posto paste out in a bowl. Add some water to it. Soak it for about half an hour.

Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it as shown in the photos above.

Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it like the photo below.

Green chilies: Wash and then slit them lengthwise.

Transfer to a serving dish and serve warm or at room temperature with boiled rice.

The Article below is about how the Opium Trade influenced our food, especially the use of Poppy seeds/ Posto.

THE STORY OF ALOO POSTO: A FOOD HERITAGE THAT EMERGED FROM HISTORY OF OPPRESSION by Tanuka Guria

Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Aloo Jhinge Posto is a classic Bengali summer dish made with ridge gourd, potatoes, freshly ground poppy seeds, green chilies, and mustard oil. Light, comforting, and full of traditional flavour, it is best enjoyed with hot steamed rice on a warm day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g posto or poppy seeds
  • 1/2 cup Water to soak the poppy seeds
  • 300 g Potatoes peeled and diced
  • 400 g Ridge gourd ( jhinge ) peeled and diced
  • 4 pieces the hot green variety. 1 for grinding with the poppy seeds and 3 for the curry
  • 1 tsp. Salt
  • 3 +1 Tbsp.. Mustard oil 1 Tbsp. oil for garnishing

Equipment

  • Grinder. either stone or electric grinder
  • 1 Wok/ kadai or a heavy bottom pan with a lid.
  • knife and Peeler

Method
 

Preparation

  1. How to Grind the Posto (Poppy Seeds)

    There are three ways to grind posto, each producing slightly different results.
    1. The traditional method is to soak the poppy seeds in water for at least 30 minutes. Drain the water and grind the seeds with a green chili and a pinch of salt on a sheel bata (a traditional flat grinding stone). This method produces the best texture and flavour and is the way posto has been prepared in Bengali kitchens for generations.
    2. A quicker alternative is to use a good electric grinder or blender. After soaking the seeds, drain them well using a strainer. Transfer the seeds to the grinder along with a green chili, a pinch of salt, and a few tablespoons of water. Grind to a smooth paste, scraping down the sides of the jar if necessary.
    3. The third method is to grind the poppy seeds before soaking them. A coffee grinder works well for this purpose. Since the seeds are ground dry, it is not possible to grind the green chili along with the posto.
    When using a coffee grinder, grind the seeds in short intervals, as the grinder can become quite hot. Allow it to cool down between sessions before continuing. This method takes a little time, as the poppy seeds need to be ground very finely to achieve a smooth paste.
    Once the seeds have been ground, transfer the posto paste to a bowl and add enough water to cover it. Let it soak for about 30 minutes before using it in the recipe.
  2. Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it.
  3. Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it .
  4. Wash and slit the Green Chillies.
How to cook the Aloo jhinge Posto
  1. Heat the Kadai/Wok.
  2. Add the mustard, and let ir become smoking hot
  3. Add 1 slit green chili as tarka,/ seasoning and let it brown a little
  4. Add the diced Potatoes and stir fry till they are slightly brown at the edges
  5. Now the ridge gourd / jhinge goes into the Kadai/ wok. also add the slit green chillies, and salt.
  6. Stir and cover with a lid and lower the heat.
  7. The jhinge/ Ridge Gourd releases a lot of water and the potatoes will cook in that water.
  8. Once the vegetables are cooked, and you can cut them with a spoon, take off the lid and let all the water evaporate.
  9. Add the Posto / poppy seed paste to the vegetables and stir fry till all the Posto and the vegetables are mixed nicely. Since Jhinge is a vegetable with a lot of water the Aloo jinge posto is not very dry.
  10. Sprinkle the 1 tablespoon of Mustard oil as a garnish and extra flavor before taking it off the heat .
  11. This is best eaten with Hot steaming rice. You can serve the alu Jhinge Posto Hot or at room temperature.

Notes

This dish needs the Mustard oil. There are no spices used other than Salt and Green chillies.
The Chillies have to be hot otherwise you don’t enjoy.
Mustard oil Garnish, is what my Grandmother used to do, and I follow her.

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Spicy Eggplant ( Masala Baigan)

There are so many varieties of Eggplants ( Aubergine /Baigan ) available. The big variety of Aubergines / eggplants are great for roasting and making Bharta, or just a Bengali style salad ( Begoon Pora) with sliced onions, chopped green chilies , mustard oil, and salt. The small round variety of eggplants / aubergines / baigans are great to make Bharwa Baigan (Stuffed Eggplants) with.

To make the Spicy Baigan I like to use the long Eggplants, also known as the Japanese Eggplants, as these have fewer seeds and tastes better.

Spicy Baigan / Masala Baigan, is a tangy and spicy dish and goes very well with Rotis and Parathas.

Eggplant or Baigan

How to cook

Gather all the ingredients. Wash and cut the eggplants. Heat the oil in a pan or wok or Kadaai. Add the Ingredients for tadka/ seasoning, stir till the Chillies brown slightly. Add the eggplants and stir a little. Add the rest of the dry spices again stir fry till the raw smell goes. Add water and cover and reduce the flame. When the Eggplants are cooked and soft, boil off the extra water, it should have a little gravy but not watery. Sprinkle some chopped Cilantro before serving.

ingredients

  • Eggplant / Baigan /Begoon/Aubergine 350 gms
  • Dried Mango powder / Amchoor 1 tsp ( You can use 2 teaspoons of lemon or lime juice instead of amchoor.)
  • Turmeric powder / Haldi 1/4 tsp
  • Chilli powder / Mirchi powder 1/2 tsp
  • Salt /Namak 1/2 tsp
  • Coriander powder / Dhania powder 1 tsp
  • Cumin Powder / Jeera Powder 1 tsp
  • Mustard oil, or any other Oil. 2 tablespoon
  • Green chilies slit in the middle. 2
  • Water 1/2 cup

For the Seasoning /Tarka

Asafetida / Hing 1/4 teaspoon

Cumin seeds?/ Jeera sabut 1/4 teaspoon

Red dry chilli/ Shukha Mirch 2 pieces

Prepping

  • Wash and cut the Eggplant into 2inch pieces, keep aside
  • Gather all the spices, keep the seasoning spices in 1 plate and the other spices on another plate.
  • Chop some cilantro / Coriander leaves, about 1 tablespoon.
  • slit 2 green chillies

Method

  • Heat a pan or wok or kadai, add the oil and wait a bit
  • Add the Hing, red chilli, and then the Jeera seeds,
  • Once the Jeera seeds turn brownish, add the cut eggplant pieces and stir fry till the edges are a bit brown
  • In a small bowl mix 1 tsp of Amchoor, 1/2 tsp of salt, 1/2 tsp chili powder, 1/4 tsp Haldi powder, 1 tsp Dhania powder, 1 tsp Jeera powder with some water. Keep the rest of the water for later.
  • Once the eggplant pieces are slightly brown add the spices paste to the wok and stir well
  • When the raw small of the spices go away add the remaining water to the pan stir, and cover with a lid, lower the flame.
  • Let the eggplants simmer till they are soft and cooked.
  • The water will dry, need a little gravy but not much.
  • Take it off the flame and transfer the eggplant to a serving dish and garnish with chopped cilantro before serving.
Add the seasoning /tadka to the pan
Stir fry till the edges of the eggplantare little brown
Add all the spices and stir fry .

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Paanch Misali (Panch Mishali Torkari) – Bengali Mixed Vegetable Curry

Paanch misali torkari is basically a Bengali Mixed vegetable dish. Paanch means Five, so it means a mixed vegetable using Five Types of Vegetables. My mother and my grandmother would make this dish to use up the few leftover vegetables, like there is 1 eggplant, and a couple of potols, and a small piece of pumpkin, and some other vegetables they would cut these up add a potato and make Paanch Misali , a traditional. vegetable recipe. In the Paanch Misali Torkari recipe below I have used the 5 basic ones that are easily available in the markets. This dish needs only a few spices and very little oil and is Vegan. The vegetables I have used are Pumpkin ( Kumro), Ridge gourd( Jhinge), Pointed gourd (Potol), Eggplant (Begoon) and Potato (Aloo). When I lived in the US , I would use Bottlenut Gourd instead of Pumpkin, Eggplant, Zucchini, Potato, and the stalks of Broccoli, sometimes I also added a few leaves of Kale or Mustard Greens.

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Ingredients in pictures

Potol or Pointed gourd is partially peeled and then cut in halves then in quarters.

Kumro or Pumpkin is diced after the thick rind is removed.

Jhinge or Ridge gourd. Peel off ridges, then peel some off the thick green skin and then cut it lenght wise and then into pieces.

There are various kinds of Eggplants ( Begoon) available in the market I have used the Japanese long eggplants. Rinse and then cut them lengthwise the into pieces as shown in the photo. You can use any other variety of eggplants if these are not available.

Potatoes or Aloo are Peeled and washed and then diced.

Spices for Phoron/ Tarka /seasoning the OIl before adding the vegetables.

Paanch Phoron ( 5 spices), Hing ( asafoetida), and Dry red chilli.

These are the spices to add to the Vegetables. They are Sugar, Salt, Turmeric powder, and mustard oil or any white oil. You can add Chilli powder too, it definitely adds a zing.

Tip to making this Paanch Misali Torkari

Paanch Misali torkari is simple and easy to cook and yet it is so delicious. The main trick of making this delicious dish is to NOT ADD ANY WATER to the vegetables. They are cooked on low heat with a fairly tight cover. The vegetables used release enough water to cook them. As the vegetables cook on low heat, the water from the vegetables becomes steam and rises up , the steam condenses on the lid and the water drips back into the pan or wok so there is enough water for the vegetable to cook.

After adding the seasoning the vegetables are added, and also the spices. Vegetables are stir fried for a few minutes and the covered with a well fitting lid.

As the vegetables cook on low heat, the steam rises and condenses on the lid. The drops of water formed drips back into the wok.

Traditional Bengali VegetableGood Substitute (Australia, USA, UK & Other Countries)
Potol (Pointed Gourd)Zucchini or small summer squash
Jhinge (Ridge Gourd)Zucchini or yellow squash
Kumro (Pumpkin)Butternut squash, Kent pumpkin, or sugar pumpkin
Begun (Brinjal)Eggplant (Aubergine)
ShalgomTurnip
BarbotiLong beans
Mulo (White Radish)Daikon radish

Note: Traditional Bengali recipes are wonderfully adaptable. If you cannot find every Bengali vegetable, use fresh seasonal vegetables that are similar in texture. The flavour may vary slightly, but the essence of the dish remains the same.

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon)

few Broad beans or Long beans, sometimes I have added a few Kale leaves too. Need not be only 5 types of Vegetables.

Paanch Misali (Panch Mishali Torkari) – Traditional Bengali Mixed Vegetable Curry

Paanch Misali (Panch Mishali Torkari) is a traditional Bengali mixed vegetable curry made with five seasonal vegetables, lightly spiced with panch phoron and cooked slowly without adding water. This simple home-style dish is healthy, naturally vegan, and delicious served with steamed rice.

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

for the Phoron/ tadka/ seasoning
  • 1/4 tsp Asafoetida ( Hing) powder
  • 1 piece Dry red chilli ( lSukhno Lal lonka)
  • 2 Tablespoon Mustard oil ( Sorsher Tel )
  • 1/2 tsp Paanch Phoron Paanch Phoron – Mix 1 Tablespoon of Methi (Fenugreek) seeds, and 2 Tablespoons each of Jeera (Cumin) seeds, Kalo Jeera ( Nigella) seeds, Mouri ( Fennel) seeds, Radhuni ( Celery) seeds. If you can’t find Radhuni use Mustard seeds instead. Store in a small container. Usse some for the Paanch Misali, and the rest can be used later.
For the Torkari/ vegetables
  • 1 medium size Potato ( aloo)
  • 2 long ones Eggplant ( begoon) ( i used the long thin variety also called the Japanese Eggplant )
  • 2 pieces pointed gourd ( potol)
  • 1 piece Ridge Gourd ( Jhinge)
  • 300 g Pumpkin (Kumro)
After peeling and cutting the vegetables they all together weighed 900 grams. So I have used spices accordingly.
  • 1/4 tsp Turmeric powder/ Holud/ haldi.
  • 3/4 tsp salt / Noon / Namak
  • 1/4 tsp Sugar/ Chini
  • 1/4 tsp Chilli powder / lonka gudo / mirchi powder( optional, but recommended)

Equipment

  • 1 Kadai or Wok or A saucepan
  • knives and peeler

Method
 

Prepping
  1. Peel and dice the Aloo (Potatoes)
  2. Peel and cut the Jhinge (Ridge gourd )
  3. Chop the Begoon ( Eggplant )
  4. Partially peel and cut the Potol. (Pointed gourd )
  5. Peel and dice the Kumro ( Pumpkin )
  6. Try to keep the amount of each vegetable about the same.
  7. Wash the vegetables and drain out the water.
How to make the Paanch Misali
  1. Heat a wok or pan which can hold the vegetables.
  2. Add the 2 Tablespoons of Mustard oil, when it is hot add the 1/4 teaspoon of Hing ( Asafoetida ), then the Dry red chilli.
  3. When the chili browns a bit add the 1/2 teaspoon of Paanch Phoron ( 5 spice mix)
  4. After a minute or 2 add the vegetables to the Wok / Kadai.
  5. Add Salt, Sugar, Chili powder, Turmeric powder then cover the vegetables with a lid that fits well. We need a lid that will not allow much steam to escape.
  6. Lower the heat to low
  7. Once in a while Open the lid and stir the vegetables
  8. When opening the lid do it in a way that the what that has condensed on the lid falls back into the wok. We do not add water to cook these vegetables in the Paanch Misali, if you add water the taste is not the same. Kepp repeating the covering , then opening the lid after a few minute and stirring till the potatoes and other vegetables are soft and cooked
  9. When the vegetables are cooked, take off the lid and stir- fry well till all the water is dry.
  10. Now your Paanch Misali torkari Is ready to be served. Serve with Hot Cooked rice.

Notes

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon) few Broad beans or Long beans, sometimes I have added a few Kale leaves too.
One of the secrets to a good Paanch Misali is patience. Resist the temptation to add water. The vegetables slowly release their natural juices, creating a light, flavourful gravy while retaining the individual taste of each vegetable. This traditional Bengali technique gives the curry its unique character.
 

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Phulkopi aar Aloo torkari (Bengali Cauliflower and Potato Stir fry)

Cauliflower or Phulkopi as it is called in Bengali, is easily available throughout the year, though I feel it tastes better in the winter. There are many recipes of cooking Phulkopi aar Aloo ( cauliflower and Potato) in India. This is an easy Bengali recipe, and it needs very few spices. The Main ingredient that gives this a distinct flavour is the use of a blend of 5 spices, called Paanch Phoron in Bengali. Paanch Phoron is a mixture of equal amounts of Mauri ,(Saunf in hindi and Fennel seeds in English), Jire ( Jeera in hindi and Cumin seeds in English), Kalojire ( Kalongi in Hindi and Nigella seeds in English) Radhundi ( Ajmod In Hindi and Celery seeds in English), and Methi(Methi in Hindi and Fenugreek seeds in English). I usually make a big portion of this mixture and store it in a glass jar, because I use it frequently in my recipes. Sometimes Radhuni is not available so we use mustard seeds in its place.

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Ingredients

This is how the potatoes and cauliflower is cut.

Cut the cauliflower into florets, if they are too big cut it smaller like in the picture above. Wash the cauliflower florets well and leave in a colander to drain off the water. Next peel and dice the potatoes, wash and keep aside.

Spices needed are: Noon, (salt,namak ), Chini (sugar, shakkar ), holud (turmeric powder, Haldi ) Lonka (chilli powder, mirchi )

And sorsher tel (mustard oil)

For Tempering

Sukhno lonka ( sukha mirch in hindi, dry red chilli), hing (hing in hindi, asafoetida), and Phanch phoron ( five spice mix).

To Make the torkari, the cauliflower and Potatoes are lightly fried one by one.

Then the oil is tempered or tadka? phoron is added

The Fried vegetables are added back into the kadai and stirred with the dry ingredients, Salt , sugar, Chilli powder and Turmeric powder.

After a couple of minutes of stirring, the water is added .

The kadai is covered with a lid. Vegetables a allowed to cook slowly on low flame till done.

After sauteeing the vegetables it will look like this, slightly brown at the deges.

To make paanch phoron, add 1/4 teaspoon of Methi (fenugreek) seeds, 1/4 teaspoon of Radhuni (celery ) seeds, 1/4 teaspoon of kalojire ( Nigella) seeds, 1/4 teaspoon of mouri (fennel) seeds and 1/4 teaspoon of jeera (cumin) seeds in a small dry glass bottle. Shake it well ,then take and out and use as needed.

Sometimes Paanch Phoron is available in the grocery store

Phulkopi Aar Aloo Torkari (Bengali Cauliflower and Potato Stir fry)

Phulkopi Aar Aloo Torkari is a simple Bengali-style cauliflower and potato stir fry cooked with paanch phoron and everyday spices. This comforting vegetarian dish pairs perfectly with rice, roti, or luchi and is especially popular during winter when fresh cauliflower is in season.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Ingredients Equipment Method Notes

Ingredients
  

  • 250 Grams Cauliflower washed and cut into florets
  • 120 grams Potatoes peeled and cut
  • 1/4 teaspoon Hing
  • 1/4 teaspoon Turmeric powder
  • 1/8 teaspoon Mirchi (chili) powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Paanch phoron 
  • 1 piece Dry red chilli
  • 2 Tablespoon Mustard oil
  • 1 piece Green chilli slit ( optional)
  • 1 teaspoon Coriander leaves chopped
  • 1/4 Teaspoon sugar
  • 1/4 cup water

Equipment

  • 1 kadai or wok. Or Pan

Method
 

  1. Heat the oil in a wok or a Kadai, or a pan
  2. when the oil is smoking, add the potatoes, saute a couple of minutes, remove from the oil and keep aside
  3. Add the cauliflower to the kadai, saute till a little brown at the edges and then remove from the wok with a slotted spoon onto the bowl with the sauteed potatoes and keep aside.
  4. Some oil will remain, ( you may need to add a bit more oil, because sometimes the cauliflower absorbs a lot of oil.) to this oil add the Hing first, then red chilli and Paanch Phoron . This is for tempering the oil or Tadka/ Phoron.
  5. When the Paanch phoron stops spluttering and turns a bit brown ( be careful not to burn it), add the sauteed cauliflower and potatoes .
  6. Add Salt , chili powder, turmeric powder , Sugar), Slit green chilli, and stir so that all the vegetables are covered in the spices.
  7. Add the water and cover the pan with a lid.
  8. Add the water and cover the pan with a lid.
  9. Lower the heat and let it simmer, occasionally lift the cover and stir or the vegetables may stick to the bottom of the pan.
  10. The vegetables are cooked when the cauliflower and the potatoes can be cut with the spoon
  11. If the water hasn’t dried up when the vegetables are cooked, then increase the heat and let the water dry out.
  12. Stir fry for couple of minutes before taking the pan off the heat.
  13. Transfer to a serving dish and garnish with chopped coriander leaves.

Notes

  1. This is a healthy version. If you fry the Cauliflower florets and Potatoes in a lot of oil, it tastes even better. 
  2. Cauliflower florets should not be very small, or they will not keep its shape.

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