This is Bengali style quintessential Panch Mishali Torkari(mixed veg curry). Which is usually made with 5 types of veggies but I used more than 5, mostly all the leftover vegetables in my fridge. Here the spices are used is very minimum and enhance the flavor with panch phoron. No need to add any water because veggies are cooked with its own juices and Jackfruit seeds gives a perfect crunch and taste into it.
- Potato – 1 medium (cubes)
- Cauliflower – 5 to 6 florets
- Beans – 5 to 6 (cut in halves from the middle)
- Pumpkin – 1/4 cup (cubes)
- Radish – 1/4 cup (cut in small pieces)
- Ridge gourd – 1 pc (slice)
- Brinjal – 1 small (5cm lengthwise)
- Cabbage – 1 cup ( big pieces)
- Coriander leaves – 2 tbsp (chopped)
- Jackfruit seeds – 10 pc (cut in middle)
- Green chili – 3 pc
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tbsp
- Red chili powder – 1/2 tsp
- Pinch phoron -1 tsp
- Bay leaves – 2 pc
- Dry red chili – 2 pc
- Suger – 1/2 tsp
- Ghee – 1/2 tsp
- Salt as per taste
- Mustard oil for cooking
1. Heat oil in a kadai, then add the panch phoron, dry red chili and bayleaves. Allow it to crackle. Add the potato cubes first with little salt. Fry it for 2 minutes.2. Now add the jackfruit seeds along with all the remaining vegetables except cabbage. Fry it all the veggies over medium heat for 1 minutes, then cover the lid.
3. After sometime open the lid mix give it a good mix. Then add the turmeric, cumin and red chili powder. Season with salt, put the cabbage and green chili also. Saute well.
4. Now cook over low flame till the veggies are tender. Stir occasionally. Lastly when the veggies are done completely adjust the seasoning and put some sugar, coriander leaves and ghee.
5. Mix them all nicely, after that turn off the heat. Give it a standing time for 4 to 5 minutes and transfer it to a serving bowl. Serve hot this vegetable curry with roti, steam rice or khichudi.