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.
Jump to RecipeIngredients 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 Vegetable | Good 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) |
| Shalgom | Turnip |
| Barboti | Long 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
Ingredients
Equipment
Method
- Peel and dice the Aloo (Potatoes)
- Peel and cut the Jhinge (Ridge gourd )
- Chop the Begoon ( Eggplant )
- Partially peel and cut the Potol. (Pointed gourd )
- Peel and dice the Kumro ( Pumpkin )
- Try to keep the amount of each vegetable about the same.
- Wash the vegetables and drain out the water.
- Heat a wok or pan which can hold the vegetables.
- Add the 2 Tablespoons of Mustard oil, when it is hot add the 1/4 teaspoon of Hing ( Asafoetida ), then the Dry red chilli.
- When the chili browns a bit add the 1/2 teaspoon of Paanch Phoron ( 5 spice mix)
- After a minute or 2 add the vegetables to the Wok / Kadai.
- 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.
- Lower the heat to low
- Once in a while Open the lid and stir the vegetables
- 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
- When the vegetables are cooked, take off the lid and stir- fry well till all the water is dry.
- Now your Paanch Misali torkari Is ready to be served. Serve with Hot Cooked rice.
