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

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) Recipe. My Panch Mishali Tarkari calls for Potato, Pumpkin, Radish, Broad Beans and Eggplant along with the tempering of Panch I then cooked upon returning home. Needless to say, I cooked a few vegetarian dishes as well and obviously, I cooked Panch Mishali Tarkari!

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 cook it.

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

1. Take 1 cup of prawns,.
2. You need 2 of long eggplants, chopped.
3. Take 1 of small raddish, chopped.
4. Make ready 1/2 of of a small bottlegourd, chopped.
5. Make ready 250 of gms. red pumpkin, chopped.
6. Make ready 1/2 of of a small raw papaya, chopped.
7. Make ready 1 of " cinnamon stick.
8. It’s 2-3 tbsp. of mustard oil.
9. It’s 2 of green cardamoms.
10. Take 4 of cloves.
11. Take 1 tsp. of panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds).
12. Prepare 1/2 tsp. of turmeric powder.
13. Prepare 1 tsp. of roasted cumin powder.
14. Take 1 of onion, sliced.
15. It’s 2 of green chilies.
16. You need to taste of salt.
17. Prepare 1 tsp. of ghee (clarified butter).
18. Prepare 1 tsp. of coriander leaves, chopped.

Their eldest sister (my boro-pisi) used to make this dish commonly for dinner.She could chop cabbage as fine as hair using the traditional boti (pictured on the right).Bengali Mishti Pulao or Bengali Sweet Pulao is a popular bengali rice dish which has this subtle sweetness and a mild Enchor diye Cholar Dal.Bengali Chana Dal cooked lovingly with green jackfruit.

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

1. Heat oil in the Tagine Pot and saute the prawns for a minute. Drain

and keep aside..

1. Temper the same oil with cinnamon, cardamoms, cloves and panch phoron..
2. Add onion and fry till light brown..
3. Add the veggies, green chilies, salt and turmeric powder. Combine well..
4. Then add roasted cumin powder, followed by the……..
5. ……..fried prawns..
6. Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed..
7. When done, add the ghee and serve, garnished with coriander leaves..

Today I trying to make it.How to make panch mishali tarkari. let's Share this video Link -https.Which is atypical for a bong household.

Panch Mishali Torkari- A Bengali Vegetarian Staple with panch phoronA mixed vegetables recipe hailing from West Bengal.Prepared with light spices and dried bay leaf, this juicy mixed vegetables preparation can contain your vegetables of choice and is usually mildly sweet because it almost always contains pumpkin.Chingri Tarkari is Bengal's take on the classic prawn curry.Fused with the traditional Bengali spices to add some flavor to it, Chingri Tarkari utilizes a Make sure that before cooking, you properly clean and de-scale the prawns.