Panchmesali (Bengali Style Mixed Vegetables)


Khichuri and Panchmesali – important part of any Bengali festival. Panchmesali is a medly of vegetables slow cooked with spices. A very simple, humble festive food which tastes best when served with Khichuri

Click here for Khichuri recipe.

 

panchmesali

 

 Ingredients:

Eggplant – 1 medium, cut into cubes
Coconut – slices
Potato – 1 large, cut into cubes
Carrort – 1 medium, cut into 1 inch long piece
Beans / borboti (long beans) – a handful, cut into inch piece
Peas – ½ cup
Radish – ½ cup, cut ito 1 inch thick disc
Pumpkin – 1 cup, cut into large cubes
Spinach – ½ cup, roughly chopped
Tomato – 1 chopped
Panchforan – 1 tbsp
Ginger – ½ inch, grated
Green chilli – 1-2 or as per taste, slit lenghwise
Turmeric powder – ½ tsp
Bay leaf – 2
Sugar – ½ tsp
Salt to taste
Oil – 2 tbsp
Clarified butter or ghee – 1 tbsp
Dry red chilli – 1
Garam masala – 1 tsp
Peanuts – a few for garnish, fried, skin removed and crushed

Method:

  1. Heat a fry pan or kadhai and add 1 tbsp oil. Add eggplants and saute for a few mintues until golden. Set aside
  2. In the same pan add carrots and potato. Saute for few minutes and set aside
  3. Next, saute pumpkin and set aside
  4. Saute coconut till golden brown and set aside
  5. In the same pan, add remaining oil. Add panchforan, bay leaf, dry red chilli and saute for a few seconds until it splutters
  6. Add ginger and saute for a few seconds
  7. Add potato, carrot, beans, radish, eggplant, spinach, green chilli, coconut, tomato, turmeric, salt, sugar. Mix well
  8. Cover and simmer for a few minutes
  9. Once the potatoes are almost done, add pumpkin and peas. Cover and simmer until all the vegetables are completely done and water dries up
  10. Add garam masala and ghee and mix well
  11. Garnish with peanuts and serve hot

Notes:

  • Panchforan is mustard seeds, nigella seeds, cumin seeds, fenugreek seeds and  fennal seeds mixed together in equal quantities
  • You may also add jackfruit seed, potol/parwal, fried daler bori (lentil dumpling), ridge gourd etc.  based on availability 
  • You may skip the frying of individual vegetables at the beginning to save time however the end result won’t be as tasty
  • Adding pumpkin later is important as it cooks very fast and can turn mushy
  • The moisture from spinach and vegetables should be sufficient to cook them. But if it turns too dry, add ½ cup warm water

 

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