Panch meshali Sabji r Chechki

 

Now this time of the season the market is flooded with winter vegetables - it’s fresh,  vibrant and adds special flavour to the dish … and we tend to buy varieties of vegetables… and then finishing them is a task specially when we have less members in the family. 

Here is a Bengali recipe that is very easy to make, with many varieties of vegetables and this absolutely pairs up with paratha, luchi, ruti for breakfast, snacks or dinner. 

Panch meshali means medley of vegetables.. and chechki means vegetables cut in small strips and stirred fried in mustard oil, tempered with nigella seeds and seasoned with just salt, turmeric powder and little sugar (optional) and I have used little ghee and coriander leaves for garnishing 

We make Alu Kumro r chechki, alur chechki, phulkopi alur chechki, badakopir alur chechki that goes will for breakfast… 

Here in this recipe I used cauliflower/ Phool kopi, Kumro / pumpkin, Carrot/ gajar and  French beans and Potatoes… 

Ingredients 

1 big bowl of vegetables -  Carrot, Potato and Pumpkin cut into small strips, small cauliflower florets and French beans cut into half.. 

2 to 4 Green Chillies slit 

Few Coriander leaves chopped 

1/2 tsp Nigella seeds 

Salt to taste 

1/2 tsp Turmeric powder 

1/4 tsp Sugar (optional) 

1/2 tsp Ghee (optional) 

1 tbsp Mustard oil 

Method 

Take a wok, add mustard oil, once the oil heats up, reduce the flame and add nigella seeds, once the seeds crackle, add all the vegetables and green chillies, salt and turmeric powder, stir and cook on low flame, sprinkle little water once in a way, cover continue cooking until the vegetables are almost tender, add sugar and continue to cook without the lid until the vegetables are cooked completely, drizzle ghee and sprinkle coriander leaves. Serve the dish with luchi, porotha or ruti.