Panchmishali torkari is any Bengali mixed-vegetable preparation, in which the vegetables are first stir-fried and them steamed in their own juices till they are tender. As you might have guessed, the stars of this dish are the veggies themselves.

There are several versions of panchmishali torkari. The choice of phoron (or tempering) will depend on the vegetables used. In this particular recipe, we are using potatoes, sweet potatoes, pumpkin, cauliflower, borboti (yardlong beans), cabbage, and brinjal, with a tempering of panch phoron.

View the FULL RECIPE at https://bongeats.com/recipe/panchmishali-torkari/
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SPECIAL THANKS to Vatsala Goel (Studio Bonsai). A brilliant DP, she helped us with the light set-up to get the look we wanted. http://www.studiobonsai.org