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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)

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We hope you got insight from reading it, now let’s go back to chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) recipe. You can have chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) using 18 ingredients and 8 steps. Here is how you do that.

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

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