Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Panchmishali torkari is any Bengali mixed-vegetable preparation, in which the vegetables are first stir-fried and them steamed in their own juices till they. Which is atypical for a bong household. Their eldest sister (my boro-pisi) used to make this dish commonly for dinner.
Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Make ready 1 cup prawns,
- Take 2 long eggplants, chopped
- Prepare 1 small raddish, chopped
- Get 1/2 of a small bottlegourd, chopped
- Make ready 250 gms. red pumpkin, chopped
- Get 1/2 of a small raw papaya, chopped
- Prepare 1 " cinnamon stick
- Prepare 2-3 tbsp. mustard oil
- Make ready 2 green cardamoms
- Prepare 4 cloves
- Take 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- Get 1/2 tsp. turmeric powder
- Take 1 tsp. roasted cumin powder
- Take 1 onion, sliced
- Take 2 green chilies
- Take to taste salt
- Make ready 1 tsp. ghee (clarified butter)
- Prepare 1 tsp. coriander leaves, chopped
It is a veg preparation (niramish) without. Shojne Data'r Panchmishali Tarkari-Drumsticks in a vegetable medley-spring-summer Bengali. Panchmishali torkari is any Bengali mixed-vegetable preparation, in which the vegetables are first stir-fried and them steamed in their own juices till they are tender. As you might have guessed, the stars of this dish are the veggies themselves.
Steps to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Heat oil in the Tagine Pot and saute the prawns for a minute. Drain - - and keep aside.
- Temper the same oil with cinnamon, cardamoms, cloves and panch phoron.
- Add onion and fry till light brown.
- Add the veggies, green chilies, salt and turmeric powder. Combine well.
- Then add roasted cumin powder, followed by the…….
- ……..fried prawns.
- Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed.
- When done, add the ghee and serve, garnished with coriander leaves.
There are several versions of panchmishali torkari. Master the Art of Bengali Cuisine. Potol is widely used in Bengali cuisine. Some famous ones are Potol Alur Jhol (Parwal Alu Curry), Potol Korma , some fish items such as Potoler Dorma (Fish stuffed Parwal), Potol diye Macher Jhol (Parwal Fish. A complete guide to Traditional Bengali Cuisine.
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