Here I am at my father’s place and enjoying all kinds of Bengali dishes cooked by mom. She is preparing all kinds of dishes that I love. Tonight was as usual one of my favorite platters at the dinner table. It’s a mixed vegetable curry cooked in without any kind of spices and is a delight to have as a light dinner or as a breakfast side dish along with paratha or roti. So this one to all you people who loves to shed off that extra carbs.
Ridge Gourd (Jhinga) : 50gms
Pumpkin (Kumro): 50gms
Radish (Mulo): 50gms
Potato (Aalu): 50gms
Italian flat beans (Sheem): 50gms
Brinjal (Begun): 50gms
Green chilli (Kacha Lanka): 2 / 3 pieces
Mustard oil (Sarser tel): 2 teaspoons
Wild celery (Radhuni): 1 teaspoon
Salt to taste
Coriander leaves (Dhone pata): for garnishing
- Slice the vegetables in 2 inch small slices.
- Take the oil in a wok and add the radhuni to it. Sauté for 30 seconds and add the sliced vegetables.
- As the oil gets mixed up with the vegetables, add water and salt.
- Boil the vegetables till they become soft. Add more water if required.
- Garnish with finely chopped coriander leaves.
- Serve with rice, roti, paratha.
You can add other vegetables like beans, gourd, etc. Happy cooking and happy eating till next time.
4 thoughts on “Panchmeshali Tarkari”
I ameagar to know traditional bengali ‘rosona’. Your recipe works well, but you have not use any ‘ada bata’ or ‘bhaja masala’. Please let me know if they are they necessary.
Hi, I have used wild celery (radhuni) for tempering, it is a very non-spicy dish, and so I don’t use any other spices, it reatins the smell and color of the vegetables.
Hi I just read your recipe , and I am kind of confused , because you have not used any tempering I mean like zeera or paanch phoron, so how will this taste?