Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Panchmeshali Tarkari

Posted by Sudeshna on May 18, 2008

Here I am at my father’s place and enjoying all kinds of Bengali dishes cooked by mom. She is preparing all kinds of dishes that I love. Tonight was as usual one of my favorite platters at the dinner table. It’s a mixed vegetable curry cooked in without any kind of spices and is a delight to have as a light dinner or as a breakfast side dish along with paratha or roti. So this one to all you people who loves to shed off that extra carbs.


Ridge Gourd (Jhinga) : 50gms

Pumpkin (Kumro): 50gms

Radish (Mulo): 50gms

Potato (Aalu): 50gms

Italian flat beans (Sheem): 50gms

Brinjal (Begun): 50gms

Green chilli (Kacha Lanka): 2 / 3 pieces

Mustard oil (Sarser tel): 2 teaspoons

Wild celery (Radhuni): 1 teaspoon

Salt to taste

Coriander leaves (Dhone pata): for garnishing


  • Slice the vegetables in 2 inch small slices.
  • Take the oil in a wok and add the radhuni to it. Sauté for 30 seconds and add the sliced vegetables.
  • As the oil gets mixed up with the vegetables, add water and salt.
  • Boil the vegetables till they become soft. Add more water if required.
  • Garnish with finely chopped coriander leaves.
  • Serve with rice, roti, paratha.

You can add other vegetables like beans, gourd, etc. Happy cooking and happy eating till next time.


4 Responses to “Panchmeshali Tarkari”

  1. Shubha Mukherjee said

    Hi I just read your recipe , and I am kind of confused , because you have not used any tempering I mean like zeera or paanch phoron, so how will this taste?

  2. @Shubha

    Hi, I have used wild celery (radhuni) for tempering, it is a very non-spicy dish, and so I don’t use any other spices, it reatins the smell and color of the vegetables.

  3. jayita said

    Hi Sutapa,
    I ameagar to know traditional bengali ‘rosona’. Your recipe works well, but you have not use any ‘ada bata’ or ‘bhaja masala’. Please let me know if they are they necessary.

    • @Jayita,
      I think you got the link from Sutapa’s blog, so this little mistake with the name. I am Sudeshna. I am sorry to say, that I had missed out the ginger paste part and thanks for reminding me, I have updated the post and please go through it now.

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