Panchmiseli Tarkari (Mixed Vegetable Curry)


  1.  5 sorts of Chunked Veg: Aubergine, Mooli/Radish, Seem/Flat Green Beans, Pumpkin, Potato
  2. Oil
  3. Bay Leaves
  4. ‘Panch Phoron’
  5. Jeera/Cumin Powder
  6. Haldi/Turmeric Powder
  7. Chili Powder (optional)
  8. Green Chillies (optional)
  9. Coriander Leaves (optional)
  10. 1/4″ of fresh ginger, crushed


  1. Heat oil.
  2. Fry the aubergine chunks until soft.
  3. Take them out and keep aside. 
  4. Drop the bay leaves and the `panch phoron’ in the oil.
  5. Fry with the rest of the vegetables.
  6. You might want to add the pumpkin a little later as it softens up fast.
  7. Fry the veg for 3-4 minutes.
  8. Add a little pinch of haldi, the ginger, a 1/2 spoon of jeera and a little chili powder.
  9. Add some salt-fry to blend the spices together and the `rawness’ of the masalas have turned into a spicy blend…you will smell the aromas!! 
  10. Add about a cup of water- just enough to cook the veg in.
  11. Add green chili. 
  12. Simmer.
  13. When the radish and potato are soft, add the aubergines.
  14. If there is excess water, add a tiny sprinkling of flour to thicken the curry.
  15. Mix together well, and serve with plain boiled rice, and garnish with chopped coriander leaves.

The Bose family

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