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Monday, April 11, 2011

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
Potatos: 1 or 2
Green Peas : 1/3 cup
Dry red chilli : 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 tblsp.
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. (You can microwave the fresh vegetables first for shorter cooking time)
  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 your prefer. It is good simply with grated ginger and green chillies too.
  4. Add sugar and stir fry together for 20-30 minutes in medium flame.
  5. Remove from heat and garnish with fresh coriander leaves/cilantro. (or add before you stop the flame/heat)

You can use other vegetables like carrots, beets, cauliflower or drumsticks instead or with it. I prefer the radish-butternut squash combination, and 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) for a different flavor.

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