Panch Mishali Tarkari - 5 Vegetables in Coconut Cream

Panch Mishali Tarkari

Gather together all the vegetables you can find, including bits and pieces in the fridge, to compose this simple and satisfying stew. I used a sweet potato, an eggplant, pui shaak with data (malabar spinach), chayote squash and potatoes, but any five or more vegetables will do. After all, who's counting?

Coconut milk makes it extra special by imparting a creamy quality to the vegetables.

Ingredients

1 cup each of any 5 vegetables, diced

4 Tbsp. vegetable oil

3 bay leaves
1/2 tsp. whole Bengali 5 Spice
1/4 tsp. toasted Bengali 5 Spice powder

1 large onion, minced

1 large tomato, diced

2 green chilies, minced

1 Tbsp. ginger paste

1/2 can (7 oz.) top part of coconut milk or coconut cream

salt to taste

Directions

1. Sputter bay leaves, whole 5 spice and green chilies in oil over medium-high heat.
2. Add onions and stir-fry until translucent.
3. Add tomatoes and ginger paste and simmer until tomatoes break down.
4. Add tough-to-cook vegetables first, cover and simmer until soft.
5. Add quick to cook vegetables last, followed by roasted 5 spice powder and coconut cream.
6. Adjust salt to taste, cover and simmer until vegetables are soft.

Serve with rotis or hot, steamed rice.