Bengali Vegetable Medley (Panch mishali)

Version 1

 Version 2: Added beets for some color

Ingredients:
Chopped cabbage- half
Butternut squash- a quarter
Radish: 1 medium
Roma tomatoes: 2
Potatoes: 1 or 2
Green Peas : 1/3 cup
Dry red chili: 1 (break into 2) or  2 Green chilis slit in halves
Panch phoron: 1 tsp.
Turmeric powder: a pinch or so ( I don't like too much turmeric in my food)
Salt to taste
Sugar to taste
Oil: 2-3 tbsp.
Fresh coriander leaves/cilantro for garnishing

Method :

1. Cut radish, butternut squash, tomatoes and potatoes into cubes. Chop cabbage leaves, thaw some frozen green peas.
2. In a pan, heat 2 tbsp. oil, temper with Panch phoron, and bay leaves.
3. Add vegetables, salt, turmeric powder and a vegetable masala (like Badshah Sabji masala or dry roasted cumin/coriander powder) if you prefer. It is good simply with grated ginger and green chilies too.
4. Stir-fry together for 20-30 minutes in medium flame. Bengalis usually add a spoonful of sugar and ghee at the end. If you add pumpkin or butternut squash in the recipe, you don't need extra sugar for sweetness.
5. Remove from heat and garnish with fresh coriander leaves/cilantro. (or add before you stop the flame/heat)

You may also use other vegetables like carrots, beets, cauliflower or drumsticks. I prefer the radish-butternut squash combination and then I add/subtract other vegetables on whim or availability. It is a  great way to clean to clean your fridge before your weekly groceries.

You can add fresh spinach leaves and chana dal for tempering as a variety. You may also add chopped banana blossom (mocha) or fried lentil fritter (dal er bora) for a different flavor.