A traditional Bengali dish made with a variety of vegetables including potato, carrots, cauliflower, and pumpkin, seasoned with spices and tempered with panch phoron. This vegetarian curry is light yet flavorful, perfect for any meal.
1: Rinse and cut the potato, carrots, cauliflower, and pumpkin into bite-sized pieces. Slice the onion thinly.
2: In a large pot or deep skillet, heat 2-3 tablespoons of oil over medium heat.
3: Add the panch phoron and whole red chilies. Let them sizzle for a few seconds until aromatic.
4: Add the sliced onion and cook until it turns golden brown.
5: Stir in the garlic paste and cook for 1-2 minutes, until the raw smell disappears.
6: Add carrots and potato first, cover and cook for 3-4 minutes, then add cauliflower and pumpkin.
7: Sprinkle the powdered spices and cover, cooking for about 15-20 minutes while stirring occasionally.
8: If the veggies start to stick, add a little water.
9: Once the vegetables are tender, add 1/2 tsp of achar for a hint of tang and depth. Mix well and cook for an additional 2-3 minutes.
10: Garnish and serve.
