What is bright yellow, simple and delicious? A Bengali Torkari of course. Torkari is a dry curry and Panch (Five) Mishali (Mix) is a medley of five vegetables. Almost any vegetable can be used in this mixed vegetable recipe which makes it pretty versatile. The special flavor is of course the ‘Panch Phoron’ – equal quantities of cumin seeds, nigella seeds, fennel seeds, black mustard seeds and a pinch of fenugreek seeds. Radhuni (celery seeds) can also be used in place of black mustard seeds and if using radhuni use very sparingly like fenugreek as a little goes a very long way with these two spices. The recipe is simple but flavorful and goes well with rice and plain dal @sarchakra
PREP TIME: 10 mins
COOK TIME: 20 mins
- Cauliflower 2 cups, cut into small florets
- Potato 1 cup, cubed
- Squash 1 cup, cubed
- Eggplant 2 cups, chopped small
- Carrots 1 cup, cut into small pieces
- Mustard oil
- Turmeric 1 tbsp
- Sugar 1 tbsp
- Panch Phoron 2 tsp
- Asafetida 1 tsp
- Dry red chilies 2-3
- Flour 1 tbsp
- Ghee 1 tbsp
- Heat mustard oil. Temper with Panch Phoron, asafetida and dry red chilies. Let it splutter.
- Add in the chopped vegetables. Add salt and turmeric. Sauté for a couple of minutes.
- Add 1 cup of water. Cover and cook on a low heat till the vegetables are done.
- When the vegetables are done, open the lid. Add flour, ghee and sugar. Turn the heat up.
- Cook and stir till all the liquid is soaked up and the Torkari reaches its desired consistency ‘makha makha’- not too dry or liquid.