Panchmeshali Tarkari

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.

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