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We hope you got benefit from reading it, now let's go back to chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) recipe. To cook chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) you only need 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Provide 1 cup of prawns,.
- Provide 2 of long eggplants, chopped.
- Take 1 of small raddish, chopped.
- You need 1/2 of of a small bottlegourd, chopped.
- Take 250 of gms. red pumpkin, chopped.
- Provide 1/2 of of a small raw papaya, chopped.
- You need 1 of " cinnamon stick.
- You need 2-3 tbsp. of mustard oil.
- Take 2 of green cardamoms.
- You need 4 of cloves.
- Take 1 tsp. of panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds).
- Provide 1/2 tsp. of turmeric powder.
- Get 1 tsp. of roasted cumin powder.
- Prepare 1 of onion, sliced.
- Provide 2 of green chilies.
- Prepare to taste of salt.
- Prepare 1 tsp. of ghee (clarified butter).
- You need 1 tsp. of coriander leaves, chopped.
Steps to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Heat oil in the Tagine Pot and saute the prawns for a minute. Drain and keep aside..
- Temper the same oil with cinnamon, cardamoms, cloves and panch phoron..
- Add onion and fry till light brown..
- Add the veggies, green chilies, salt and turmeric powder. Combine well..
- Then add roasted cumin powder, followed by the........
- ........fried prawns..
- Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed..
- When done, add the ghee and serve, garnished with coriander leaves..
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