This mildly sour, light panchmishali torkari (or vegetable medley) is perfect for the spring and summer when sojne data are in season. The Bengali kitchen has a whole genre of panchmishali, each with a specific set of vegetables and spices, leading to very different dishes. This sojne data recipe has no spice apart from the tempering and turmeric, and is perfect for the hot weather.
- 20 g mustard oil
- 2 pcs dried red chillies
- 2 pcs bay leaves
- ¼ tsp kaalo jeere (nigella seeds)
- 175 g potatoes
- 250 g pumpkin
- 300 g shojne data (drumstick; after cleaning 250 g)
- 175 g brinjal
- 85 g tomato
- 2 pcs green chillies
- 3 g turmeric
- 8 g salt
- 15 g sugar
- Peel and cut shojne data (drumsticks) in 3-cm-long segments, potatoes in 4-cm chunks, pumpkin in 5-cm cubes and brinjal in 5-cm-long sections. Dice the tomatoes and slit the green chillies.
- Heat 20 g mustard oil. Temper it with dried red chillies, bay leaves and kaalo jeere.
- Add the potatoes, and fry for 4 minutes on medium-low heat until lightly coloured. Next add pumpkin and drumsticks. Fry them, covered, for about 5 minutes. Then add the brinjal and fry again for about 4 minutes.
- Add the salt and turmeric, and continue cooking all the vegetables together slowly on low heat, for about 20 minutes or so.
- Uncover the pan and add the tomatoes, slit green chillies and sugar. Continue cooking until the vegetables are done.