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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.