How to Cook Yummy 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).

You can cook Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot)

1. Prepare 1 cup of prawns,.
2. It's 2 of long eggplants, chopped.
3. It's 1 of small raddish, chopped.
4. It's 1/2 of of a small bottlegourd, chopped.
5. You need 250 of gms. red pumpkin, chopped.
6. It's 1/2 of of a small raw papaya, chopped.
7. You need 1 of " cinnamon stick.
8. You need 2-3 tbsp. of mustard oil.
9. It's 2 of green cardamoms.
10. It's 4 of cloves.
11. It's 1 tsp. of panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds).
12. It's 1/2 tsp. of turmeric powder.
13. It's 1 tsp. of roasted cumin powder.
14. You need 1 of onion, sliced.
15. It's 2 of green chilies.
16. Prepare to taste of salt.
17. Prepare 1 tsp. of ghee (clarified butter).
18. Prepare 1 tsp. of coriander leaves, chopped.

Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot) step by step

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..