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+ servings

Panchmesali

Shilpa

spicytamarind.com.au

Ingredients
  

  • 1 medium eggplant cut into cubes
  • 2-3 tablespoon coconut slices
  • 1 large potato cut into cubes
  • 1 medium carrot cut into 1-inch long piece
  • A handful beans cut into inch piece
  • ½ cup peas
  • 1 small radish cut into 1 inch thick disc
  • 1 cup pumpkin cut into large cubes
  • ½ bunch spinach roughly chopped
  • 1 small tomato
  • 1 tablespoon panch phoron see notes
  • ½ inch ginger grated
  • 1-2 green chilli slit lengthwise, or as per taste
  • ½ teaspoon turmeric powder
  • 2 bay leaf
  • ½ teaspoon sugar
  • Salt to taste
  • 2 tablespoon oil
  • 1 tablespoon ghee
  • 1 dry red chilli
  • 1 teaspoon garam masala
  • A few peanuts fried, skin removed and crushed

Instructions
 

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

Notes

  • Panchforan is mustard seeds, nigella seeds, cumin seeds, fenugreek seeds and fennel 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