Mixed Vegetable Shaak

Name: Mixed Vegetable Shaak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 2 pcs potato (medium, peeled and cubed); 1 pcs eggplant (medium, cubed); 200 g cauliflower (cut into small florets); 150 g spinach (washed, roughly chopped); 2 tbsp mustard oil; 1 tsp panch phoron; 2 pcs dried red chili (broken into half); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch salt; 0.5 tsp sugar; 2 tbsp water (for steaming vegetables); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A light, everyday Bengali-style mixed vegetable stir-fry with potatoes, eggplant, cauliflower, and spinach. Tempered with panch phoron and finished with a subtle kick of green chili, it's a simple home-style dish that pairs perfectly with steamed rice or roti.

PREP

15m

COOK

25m

SERVES

1 KATORI

187 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep all the vegetables.
Peel the potatoes and cut into medium cubes. Cut the eggplant into similar sized cubes. Break the cauliflower into small florets. Wash the spinach well and roughly chop. Chop the onion finely and mince the garlic.
temper · ~1 min
Make the tempering with panch phoron.
1.Heat mustard oil in a kadai or pan over medium heat until it just begins to smoke lightly.
2.Lower the heat, add panch phoron and dried red chilies.
3.Let the spices splutter and turn aromatic (about 30 seconds).
TIPLet the mustard oil reach its smoking point first; this removes its raw pungency and makes it mellow and nutty.
saute · ~4 min
Sauté the onions and garlic.
1.Add the chopped onion and minced garlic to the pan.
2.Sauté for 3 to 4 minutes until the onions turn soft and translucent.
saute · ~5 min
Add the hard vegetables.
1.Add the cubed potatoes, eggplant, and cauliflower florets.
2.Add the turmeric powder, red chili powder, and salt.
3.Stir well to coat the vegetables evenly with the spices. Sauté for 5 minutes.
TIPKeeping the heat on medium ensures the vegetables roast slightly instead of releasing water and becoming soggy.
simmer · ~12 min
Cover and cook the vegetables.
1.Sprinkle 2 tablespoons of water over the vegetables.
2.Cover the pan with a lid and reduce the heat to low.
3.Cook for 10 to 12 minutes, stirring once halfway through, until the vegetables are tender.
TIPThe vegetables will steam in their own juices. Avoid opening the lid too often or the steam will escape.
saute · ~4 min
Add spinach and finish cooking.
1.Remove the lid, increase the heat to medium, and add the chopped spinach and slit green chilies.
2.Add the sugar and mix well. Cook uncovered for 3 to 4 minutes until the spinach wilts completely and any excess water dries up.
3.Taste and adjust salt if needed.
garnish
Garnish with coriander and serve hot.
Transfer the mixed vegetable shaak to a serving bowl, sprinkle with chopped coriander leaves, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil reach its smoking point before adding spices to mellow its pungency.
2
Cut potatoes, eggplant, and cauliflower into uniform cubes for even cooking.
3
Resist stirring the vegetables too often during steaming to keep them intact.
4
Add sugar at the end to balance bitterness from eggplant and spices.
5
For a drier shaak, uncover the pan for the last 2 minutes of cooking.
6
Make it ahead: the flavors deepen when reheated the next day.

RECIPE VARIATIONS