Loading...
A comforting Bengali mixed vegetable curry with a light, fragrant gravy. Made without onions, garlic, or turmeric, its subtle flavors come from panch phoron, ginger, and a touch of ghee. Perfect with rice or luchi.
For 4 servings
Prepare and Sauté Vegetables
Temper the Spices (Phoron)
Build the Curry Base
A comforting Bengali mixed vegetable curry with a light, fragrant gravy. Made without onions, garlic, or turmeric, its subtle flavors come from panch phoron, ginger, and a touch of ghee. Perfect with rice or luchi.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 271.47 calories per serving with 3.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Simmer the Curry
Finish and Serve
You can include other vegetables like sweet potato, drumsticks (shojne data), or ridge gourd (jhinge) based on seasonal availability.
For extra texture and protein, fry some 'bori' (sun-dried lentil dumplings) until golden and add them to the curry during the last 5 minutes of cooking.
For a richer curry, substitute 1 cup of water with 1 cup of full-fat milk or a few tablespoons of fresh cream (malai) towards the end of the cooking process.
The diverse mix of vegetables like potatoes, beans, and brinjal provides a high amount of dietary fiber, which aids in digestion, promotes satiety, and supports overall gut health.
This curry is prepared with digestive-friendly spices like ginger and cumin and avoids heavy ingredients like onion and garlic, making it gentle on the stomach and easy to digest.
Each vegetable in this dish contributes a unique set of micronutrients, including Vitamin C, potassium, and B-vitamins, which are essential for maintaining energy levels and boosting immunity.
Sada Torkari is a traditional Bengali mixed vegetable curry. 'Sada' means white, and 'Torkari' means curry. It gets its name from its characteristic white or pale color, as it is made without turmeric or red chili powder.
The absence of turmeric is intentional and defines the dish. It is often prepared for religious ceremonies or pujas where a 'niramish' (vegetarian, no onion/garlic) and sattvic diet is followed, and certain spices like turmeric are sometimes omitted.
Yes, absolutely. This curry is very versatile. You can use seasonal vegetables like sweet potatoes, carrots, drumsticks, or ridge gourd. Just ensure you adjust the cooking time based on the vegetables used.
One serving of Sada Torkari contains approximately 245-265 calories, making it a relatively light and healthy main dish. The exact count can vary based on the amount of oil and specific vegetables used.
Yes, Sada Torkari is very healthy. It is packed with fiber, vitamins, and minerals from the variety of vegetables. It's cooked with minimal spices and oil, making it light on the stomach and easy to digest.
Leftover Sada Torkari can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving.
This recipe goes great with these complete meals
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.
