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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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Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

Chingri or Shrimp with mustard paste is spicy dish with a distinct taste of mustard, it is an easy and quick dish to make and is delicious eaten with some boiled rice. You can use any kind of Shrimp you have, big or small. In this recipe I have used medium sized shrimp.

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*How to make the mustard paste:

Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .

Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.

If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

The Shrimp or Chingri

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

Ingredients

  • Chingri or Shrimp. 200g
  • Sorshe tel or Mustard Oil 2 to 3 Tablespoons
  • *Sorshe bata or *Mustard Paste 1&1/2 Tablespoons
  • Noon or Salt 1/2 tsp
  • Holud or Turmeric powder 1/4 teaspoon
  • Knancha lonka or Green chilies 2 slit

Method

  • In a microwave safe dish arrange the shrimps or chingri maach.
  • Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
  • Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
  • Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
  • The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

This is flavourful shrimp dish, Chingri or Shrimp with mustard paste, is quick and easy to prepare. Soak mustard seeds, grind with green chilli and salt to make the paste. Clean and season the shrimp with turmeric and salt, then mix with mustard paste, turmeric, salt, green chilies, and mustard oil. Microwave for a delicious meal.
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Prep Time 1 hour
Cook Time 5 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 2 persons
Course: Main, Main Course
Cuisine: Bengali , Indian, Bengali., Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams Shrimps or Chingri Cleaned and washed
  • 3 Tbsp Mustard oil or Shorshe tel
  • 1&1/2 Tbsp Mustard Paste or Sorshe Bata
  • 1/2 tsp. Salt
  • 1/4 tsp. Turmeric powder
  • 4 or 5 whole Green Chillies slit the chillies

Equipment

  • 1 Grinder
  • 1 microwave safe dish with lid

Method
 

  1. *How to make the mustard paste:
  2. Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .
  3. Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.
  4. If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it
preparation steps
    Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.
      How to make the sorshe chingri
      1. In a microwave safe dish arrange the shrimps or chingri maach.
      2. Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
      3. Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
      4. Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
      5. The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.
      Instead of Microwave
      1. If you do not want to use the Microwave, you can just steam it.
      2. Mix all the ingreadients with the shrimp in a container with a well fitting lid.
      3. Heat some water in a Wok or a pan with a lid adn steam it for 10 to 15 minutess depending on the size of the Shrimp.

      Notes

      1. Clean the Shrimp very well before cooking
      2. The microwave should be on lower Power level, otherwise the fish will become rubbery.

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      FISH CURRY: Aar maacher kalo jire kancha lonkar jhol ( Catfish curry with nigella seeds and green chilies)

      Aar Maach is a variety of catfish. This fish does not have scales on the skin like the Carps (Rui, Katla, Mrigel) or Hilsa. It also has very few bones, which makes it easy to eat, especially for children. I like to use this fish when cooking for guests. They might not be comfortable with Rui or Katla (Carp) or any of the Bengali favourites like Iilish, Koi, etc. When I am cooking for my young grandkids this is the fish I love to cook.

      This curry recipe is very easy and quick. It serves as a Basic Gravy Recipe. Instead of Aar Maach (Catfish), you can use any fish you wish to eat. The fish can be big or small, with bones or without bones. To this gravy just add the fish you want, and you have a fish curry in a few minutes.

      How to make the Maacher Jhol

      1. Marinate the fish pieces
      2. Gather the ingredients
      3. Fry the fish pieces ( optional)
      4. Make the gravy, bring it to a boil
      5. Add the Fried or not-fried fish to the gravy
      6. Simmer the fish in the gravy for a couple of minutes and it is ready to serve.

      Ingredients

      It will take approximately 45 minutes to make this Curry, from marinating to serving. Serves 3 to 4 persons.

      • Aar Maach ( Catfish ) 500g
      • Kancha Lonka ( green chillies 0r the thai red chillies). 4
      • Kalo Jire ( Kalonji, Or Nigella seeds) 1tsp
      • Holud ( Haldi or Turmeric powder) 1/4 tsp plus 1/4 tsp for marinating the fish
      • Lonka powder ( mirchi or Chilli powder) 1/4 tsp ( optional)
      • Fresh tomato puree 1 cup. (or 1/4 cup of canned tomato puree)
      • Mustard oil (Sorshe tel) ( or any vegetable oil) 1/4 cup
      • Salt 1tsp Plus 1/2 tsp for marinating the fish
      • Water ( Paani). 1 cup

      The Aar Maach is cut into this kind of pieces, it can be filleted too, and then cut into pieces. Then marinated for 30 minutes with salt and turmeric powder.

      The pieces were fried a bit to hold their shape. This prevents them from disintegrating when put in the Jhol ( gravy).

      BUT, you can add the raw fish to the gravy if you want to use less oil.

      The ingredients used are: Tomato puree, Turmeric powder (Holud or Haldi), Nigella seeds (Kalo jire, Kanonji) , salt ( Noon, namak), Green chilies (kancha lonka), Mustard oil ( sorshe tel) and water ( jol,paani).

      Method

      • Wash the pieces of fish. Drain out the water as much as possible. Rub 1/4 tsp turmeric powder and 1/4 tsp of salt on all the pieces. Let the fish marinate for at least 1/2 hour. You can also marinate the fish in the fridge up to 3 hours if you are going to cook it later.
      • Slit the green chilies ( kancha lonka).
      • Chop the fresh tomatoes and put it in the blender and make a puree.
      • In a bowl mix the puree, turmeric powder ( haldi or holud), salt (Noon or Namak) and chilli powder( mirchi p ( optional), and stir it well and keep aside
      • Heat the oil in a wok, kadai, or deep frying pan. Make sure it is very hot, smoking hot. If you try to fry fish in oil that is not hot enough the fish will stick to the pan.
      • Drop a piece of fish in the hot oil. Flip it soon. Take it out of the oil in a minute. Keep it aside on a plate. Repeat this till all the pieces are fried. You may not want to fry the fish, in which case skip this step.
      • Now spoon out some of the hot oil so that there is only about 2 tablespoon oil left in the Pan.
      • Add the Kalongi or Nigella seed, and 1 green chilli ( kancha lonka) to the oil in the pan, this is the Tadka (seasoning)
      • After a minute add the tomato puree, turmeric, salt ,mixture to the tadka. Be careful it might splatter.
      • Keep stirring and frying till the oil bubbles can be seen around the masala. ( see the photo) below
      FRY TILL LITTLE BUBBLES OF OIL SEPERATES AROUND THE GRAVY MASALA
      • Add the water. Stir well. When the gravy starts boiling, gently drop the fish pieces (aar maach) into the gravy. Add the rest of the green chilies.
      • Reduce the heat and let it simmer for about 5 minutes. Taste to see if the salt is perfect.
      • Transfer the Maacher jhol into your serving dish and serve hot with plain cooked rice.

      This jhol is one that can be used with any fish. I have used Rui ( carp), Tilapia, Snapper, Perch. The method is the same as above. Once the basic gravy or jhol is made, you can add any fish of your choice. Simmer a few minutes to produce a quick and delicious Fish Curry.

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      Cholar Dal: A Traditional Bengali Delight

      When I was very young, I remember helping my mother sometimes with the cooking. We would make Rotis or prepare a salad together. The first thing I learnt to cook on my own was when I was 12, and it wasCholar dal. It has been many years since I was 12. I have improved on the recipe. The recipe below is an improved version of the one I had made the first time.

      Cholar Dal is a sweet and spicy dal. It is garnished with small pieces of fresh coconut. It is usuallyserved with Loochi ( Poori), or Parata or Roti.

      Ingredients

      • Cholar Dal ( Split Chick Peas) 1 cup
      • Water 1 cup + 1/2 cups more
      • Salt 1 teaspoon
      • Sugar 1 teaspoon
      • Turmeric powder 1/2 teaspoon oe less
      • Green Chili slit 2

      Seasoning or Tarka

      • Ginger ground or finely grated 1 teaspoon
      • Dry red Chili. 1
      • Ghee 1 Tablespoon
      • Cloves 4
      • Cardamom 6
      • Cinnamon 1 inch stick broken into pieces
      • Bay leaf or Tej patta 1
      • Paanch Phoron* 1/2 teaspoon.
      • For Garnish 1/2 cup of Fresh coconut which has been cut into small pieces.

      * To make Paanch Phoron or Five Spice mix : in a small bowl mix 1tsp of Jire /Jeera (Cumin Seeds), 1 teaspoon of Kalo Jire / Kalongi (Nigella Seeds,) 1 teaspoon of Mouri / Saunf (Fennel seeds,) 1 teaspoon of Radhuni( Celery seeds ) and 1/2 teaspoon of Meethi (fenugreek seeds). mix well . Use 1/2 teaspoon for this recipe and store the rest for another time)

      Method

      Wash the Cholar dal well 2 or 3 times. Then put it in a pressure cooker with 1 cup of water. Cook it for at least 5 minutes from the first whistle. If you do not have a pressure you can boil the Dal in a saucepan. In this case you need to soak the dal for at least an hour before boiling it.

      When the cooker cools down open the lid and check to see if the dal is cooked as desired. It should be soft so that it can be mashed with a ladle, but the grains should hold its shape.

      Add 1 tsp.salt, 1tsp.sugar, and 1/2 tsp.Turmeric powder. Add the 2 green chilies (optional) and 1/2 cup water if needed.

      Let it simmer for a while, about 4 or 5 minutes.

      Now we have to give Tadka (Phoron) to the dal or season the Dal . there are 2 ways of doing that.

      1. In a small pan or Kadai  heat the 1 tablespoon Ghee. Add 1 Bay leaf, 1/2 tsp. Panch Phoron, 4 Cloves, 6 Cardamoms ,1 red Chili, and pieces of Cinnamon. Then add the 1 tsp.grated ginger. (It will splutter so be careful). Once you get the aroma of cloves and other spices add this seasoning to the dal.
      2. Heat a kadai or a sauce pan big enough to hold the Dal. Add the 1 tablespoon of ghee. When it is hot, add 1 tej patta (Bay leaf). Then add 1 red chilli, 4 Cloves, 6 Cardamoms, and Cinnamon pieces. Next add the 1/2 tsp.Paanch phoron . Lastly the grated or 1tsp. ground Ginger (the ginger will splatter so be careful). pour the Dal in the cooker into the Kadai or saucepan with the seasoning or Tadka.

      Simmer for another 2 or 3 minutes. Taste to see if salt is enough.

      Heat some oil or Ghee in a pan. Add the coconut pieces and saute them. Then add them to the Cholar Dal.

      This Dal is a rather thick, and tastes sweet and spicy and the coconut pieces add crunch. It goes best with Rotis, Parathas and Puris.

      Homestyle Bengali Cholar Dal with Coconut & Ghee Tadka

      Bengali Cholar Dal (Sweet & Spicy Split Chickpea Dal)

      • Servings: 4–6
      • Difficulty: Easy
      • Rating: ★★★★★
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      A traditional Bengali cholar dal that is mildly sweet, gently spiced, and finished with coconut and aromatic ghee tempering.


      Cholar Dal is a sweet and spicy Bengali dal traditionally served with luchi (poori), paratha, or roti. This is an improved version of the recipe I first cooked when I was 12 years old. The dal should be soft enough to mash slightly while the grains still hold their shape. Fresh coconut adds the final authentic touch.

      Ingredients

      • 1 cup cholar dal (split chickpeas)
      • 1 ½ cups water (plus more if needed)
      • 1 tsp salt
      • 1 tsp sugar
      • ½ tsp turmeric powder (or less)
      • 2 green chilies, slit (optional)

      For Tadka (Tempering):

      • 1 tbsp ghee
      • 1 bay leaf (tej patta)
      • ½ tsp paanch phoron
      • 4 cloves
      • 6 green cardamoms
      • 1-inch cinnamon stick, broken
      • 1 dry red chili
      • 1 tsp grated or ground ginger

      For Garnish:

      • ½ cup fresh coconut, cut into small pieces

      Directions

      1. Wash the cholar dal 2–3 times and add it to a pressure cooker with 1 cup of water.
      2. Pressure cook for about 5 minutes after the first whistle. (If cooking in a saucepan, soak the dal for at least 1 hour and boil until soft.)
      3. Once the cooker cools, open the lid and check the dal. It should be soft but still hold its shape.
      4. Add salt, sugar, turmeric powder, green chilies, and up to ½ cup water if needed.
      5. Let the dal simmer for 4–5 minutes.

      Method 1 (Separate Tadka):

      1. Heat ghee in a small pan. Add bay leaf, paanch phoron, cloves, cardamom, cinnamon, and dry red chili.
      2. Add grated ginger carefully (it will splutter).
      3. Pour the seasoning over the dal.

      Method 2 (One-Pot Method):

      1. Heat ghee in a kadai or saucepan.
      2. Add bay leaf, dry red chili, cloves, cardamom, and cinnamon.
      3. Add paanch phoron, then grated ginger carefully.
      4. Pour the cooked dal into the pan with the seasoning.
      5. Simmer for 2–3 minutes and adjust salt to taste.
      6. In a separate pan, heat a little ghee or oil and lightly sauté the coconut pieces.
      7. Add the coconut to the dal, mix gently, and serve hot.

      Nutrition


      Per serving (approx.): 260 calories, 10g fat, 32g carbs, 11g protein

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