Panchmishali Torkari (5 Vegetables Stirfry)

Ingredients

  • 1 tsp panch phoran
  • 2 dry red chillies
  • 2 bay leaves
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • Salt and sugar to taste
  • 1/2 tsp Bhaja moshla
  • 1 tsp ghee
  • Chopped coriander leaves
  • 200 gm pumpkin, cut into 1.5” cubes
  • 200 gm potatoes, cut into 1.5” cubes
  • 100 gm sweet potatoes, cut into 1.5” cubes
  • 200 gm cauliflower, cut into 2” florets
  • 100 gm yard long beans, cut into 2” lengthwise
  • 100 gm cabbage, cut into 2” segments
  • 100 gm brinjal, cut into 2” cubes
  • 3 tbsp mustard oil

Method –

  1. Heat mustard oil in a Kadhai
  2. Fry the brinjals.
  3. Drain on absorbent paper and set aside
  4. Temper the oil with dry red chillies, bay leaves, 1 green chilli and panch phoran
  5. Add potatoes and sweet potatoes
  6. Fry on medium heat for 3 minutes
  7. Add pumpkin and fry for 3 minutes
  8. Add cauliflower and again fry for 3 minutes
  9. Add yard long beans and fry for 3 minutes
  10. Add cabbage, salt and turmeric powder
  11. Mix well.
  12. Cover with a lid and cook on low heat for 15 minutes
  13. Stir occasionally to prevent sticking
  14. Add sugar and fried brinjals
  15. Cover and cook for another 15 minutes
  16. Add coriander leaves, 1 green chilli, Bhaja moshla and ghee. Mix well and serve

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