Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)
Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot). #fishandseafood - This is a traditional mixed vegetable curry. I used chopped bottle gourd, red pumpkin, raw papaya, eggplants and. A Wintery delicacy with several veggies, I actually have grown up eating this particular Bengali Side dish.

Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
  1. Prepare 1 cup prawns,
  2. Make ready 2 long eggplants, chopped
  3. Make ready 1 small raddish, chopped
  4. Take 1/2 of a small bottlegourd, chopped
  5. Prepare 250 gms. red pumpkin, chopped
  6. Get 1/2 of a small raw papaya, chopped
  7. Prepare 1 " cinnamon stick
  8. Prepare 2-3 tbsp. mustard oil
  9. Get 2 green cardamoms
  10. Get 4 cloves
  11. Make ready 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
  12. Make ready 1/2 tsp. turmeric powder
  13. Make ready 1 tsp. roasted cumin powder
  14. Take 1 onion, sliced
  15. Make ready 2 green chilies
  16. Take to taste salt
  17. Get 1 tsp. ghee (clarified butter)
  18. Take 1 tsp. coriander leaves, chopped

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. I cooked a light Dal, some fish and then this chorchori. A chorchori is the Bengali word for a mishmash or medley of vegetables, both frugal and healthy at the same time. This recipe is also known as panch mishali tarkari, or five vegetable stir-fry.

Instructions to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
  1. Heat oil in the Tagine Pot and saute the prawns for a minute. Drain - - and keep aside.
  2. Temper the same oil with cinnamon, cardamoms, cloves and panch phoron.
  3. Add onion and fry till light brown.
  4. Add the veggies, green chilies, salt and turmeric powder. Combine well.
  5. Then add roasted cumin powder, followed by the…….
  6. ……..fried prawns.
  7. Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed.
  8. When done, add the ghee and serve, garnished with coriander leaves.

Cook it covered till the cabbage and potatoes are done. Now remove the lid and increase the level of heat to reduce excess moisture. Give a taste test and adjust accordingly. This is the time when you add the fried prawns to it. Sprinkle garam masala powder and add a spoonful of ghee to finish.

So that is going to wrap it up for this special food chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!