Panchmel / Misale ki Subji (Five Vegetables Curry)

The word "panchmel" means a combination of five ingredients. Here, we are using five vegetables, hence named panchmel subji. This is a very popular, delicious, healthy and authentic vegetable dish of Rajasthani cuisine. Its my family favorite and very simple and easy to make. My mother always cooks this subji for us and I learned from her. It goes very well with chapati / roti (phulka) or rice. For this subji, most common vegetables used are tomatoes, potato, brinjal, peas and radish with leaves. Instead of radish leaves, one can also use spinach leaves. 

 

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4-6
Ingredients :

• 1 big tomato, chopped
• 2 medium potato, cubed
• 5 small brinjals, cubed
• 1 medium radish with leaves (Muli ke patto ke sath), chopped
• 1/2 cup green peas / mutter
• 1 tablespoon oil
• pinch of asafetida (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon green chili chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder (optional)
• 1/4 teaspoon garam masala
• 1/2 teaspoon dried mango powder / amchur powder (optional)
• salt to taste (approx. 1 teaspoon)

 Method:

1. Heat the oil in a small pressure cooker, add the mustard seeds, cumin seeds, asafetida, chopped green chili , grated ginger and sauté for few seconds.  Add chopped tomato and sauté again for a minute.
2. Add potato, brinjal, peas, radish and radish leaves, chili powder, turmeric powder, coriander powder, garam masala, dried mango powder, salt and ¼ cup of water. 
3. Cover and cook over a medium flame up to 2 whistles or till the vegetables are cooked.
4. Allow the steam to escape using natural release method, before opening the lid.
5. Serve hot.

Note: you can also use green tomatoes in this dish.