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Panch mishali torkari with panch phoron - 3

Panch Mishali Torkari

All you need is leftover vegetables from the vegetable basket and temper it with panch phoron.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Vegetarian
Cuisine Bengali
Servings 4 people


  • 1/2 cup potatoes
  • 1/2 cup red pumpkin
  • 1/2 cup parwal or pointed gourd
  • 1/2 cup torai or ridged gourd
  • 1/2 cup brinjal
  • 2 tbsp Mustard Oil
  • 1 tsp Panch Phoron
  • 1 no Dried Red Chili
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1/2 tsp Grated Ginger
  • 1/2 tsp Ghee
  • 1/4 tsp Sugar
  • 1 No Green Chilli
  • Salt To Taste


  • Cut all the vegetables into cubes (about 1/2 inch or little more).
  • In a frying pan or a kadai, take a tbsp of mustard oil. Once the oil reaches the smoking point, saute each vegetable separately for 3 -4 minutes each.
  • Keep the vegetables aside after draining the oil out properly.
  • Now add the balance of the oil and heat it. When it becomes hot, add the dry red chili and panch phoron. Watch the seeds splutter and release aroma.
  • Just when everything has got a bit of colour and just before it gets burnt, add the vegetables one by one.
  • It is important to add the vegetables in order of their cooking time. So the potatoes and parwal go in first. Then goes the ridge gourd, then the pumpkin and finally the brinjal.
  • While stirring, add salt, turmeric powder and red chili powder.
  • Keep stirring for a couple of minutes and then cover and cook the vegetables in its own juices.
  • Once in a while, open the lid, stir everything around and make sure that nothing is sticking to the bottom. In case you feel that the vegetables may burn, just sprinkle a little bit of water. Adding too much water makes it all mushy and for me, it takes the taste away from the vegetables.
  • Once the vegetables are all cooked, add the grated ginger. Add sugar and check the seasoning.
  • Drizzle some ghee on top and add one split green chili and just cover the dish. Turn off the heat and let the aroma from the green chili permeate the vegetables.
  • Your dish is ready to be served as a side with any other protein and can be had with roti or rice.


  1. The most important thing to note here is that this vegetable dish can be made with just about any vegetables in the fridge barring a few. So, the vegetables which play the main role are potatoes, red pumpkin, brinjal, parwal, radish, cauliflower (in winters) and ridged gourd. The other vegetables which can be added are sheem (broad beans), beans, carrots and drumsticks. Make a combination from atleast 3 or 4 vegetables from the top list and 1 or 2 from the bottom list.
  2. Here I have sauteed the vegetables first. One can also do without it and straightaway start from step 4. That way the quantity of oil required will also be less.