Loading...
A delightful Bengali mixed vegetable curry where 'panch' means five, signifying a medley of seasonal veggies. Seasoned with the unique five-spice blend, panch phoron, this dish is a simple, healthy, and flavorful everyday classic.
For 4 servings
Prepare the Vegetables
Temper the Spices (Phoron)
Sauté Vegetables in Stages
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A delightful Bengali mixed vegetable curry where 'panch' means five, signifying a medley of seasonal veggies. Seasoned with the unique five-spice blend, panch phoron, this dish is a simple, healthy, and flavorful everyday classic.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 213.66 calories per serving with 4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Spices and Simmer
Finish and Serve
For added texture and protein, fry a handful of 'bori' (sun-dried lentil dumplings) in a little oil until golden and set aside. Add them to the curry during the last 5 minutes of cooking.
For a slightly richer and nuttier flavor, add 1 tablespoon of poppy seed paste (posto bata) along with the ginger paste and sauté for a minute.
This dish is naturally vegan. Simply omit the final drizzle of ghee or replace it with a teaspoon of mustard oil or a vegan butter alternative.
The medley of vegetables provides a high amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Each vegetable contributes a unique set of nutrients. Pumpkin is rich in Vitamin A, potatoes provide potassium, and other veggies offer a broad spectrum of essential vitamins and minerals for overall health.
Spices like turmeric (containing curcumin) and ginger have well-known anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
As a completely plant-based dish (if ghee is omitted), it is naturally low in saturated fat and cholesterol, making it a heart-healthy and light option.
'Panch' means five, 'mesali' means mixed, and 'torkari' means curry or vegetable dish in Bengali. So, it translates to a five-mixed-vegetable curry, though it often contains more than five types of vegetables.
Yes, it is very healthy. It's packed with a variety of vegetables, providing essential vitamins, minerals, and dietary fiber. It uses minimal oil and spices, making it a light and nutritious everyday dish.
One serving of Panchmesali Torkari (approximately 1 cup or 270g) contains around 200-220 calories, depending on the specific vegetables and amount of oil used.
Absolutely! The beauty of this dish is its versatility. You can use any seasonal vegetables you have on hand, such as carrots, sweet potatoes, green beans, drumsticks, or raw bananas. Just remember to adjust the cooking time based on the vegetable's hardness.
Mustard oil provides a unique pungent flavor and aroma that is characteristic of authentic Bengali cuisine. While you can use another oil, you will miss out on the traditional taste.
Leftover Panchmesali Torkari can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.