Discover the enchanting flavors of Bangladesh in every bite of our signature Hotel Style Mixed Vegetable. This dish is a culinary mosaic, showcasing the vibrant, fresh produce and rich spices that are the soul of Bangladeshi cuisine.
Imagine a canvas of colorful vegetables: carrots, potatoes, cauliflower, pumpkin, and cabbage. Each vegetable is carefully chosen, not just for its flavor but for the unique texture it contributes to this harmonious ensemble. The addition of green chilies sparks a subtle yet delightful warmth, weaving through the dish like a gentle whisper of spice.
The essence of this dish is captured in the traditional Bangladeshi technique of bagar. Here, spices aren't just cooked; they're coaxed into releasing their full aromatic and flavor potential. The panch phoron, a blend of five quintessential spices, sizzles in hot oil, creating an aromatic tapestry that is both evocative and deeply comforting.
As the vegetables simmer to tender perfection, the final flourish of freshly chopped coriander, a hint of garam masala, and a dusting of roasted cumin powder are lovingly added. These aren't mere garnishes; they're the final notes in a culinary symphony, elevating the dish to new heights of flavor.
Our Hotel Style Mixed Vegetable is more than a dish; it's a celebration of Bangladesh's lush culinary heritage, a testament to the simple joy of eating well. So gather your loved ones and dive into this feast, a flavorful journey that's as enriching as it is delicious.
For the Main Dish:
Carrot: 1, cut as shown in the video
Cauliflower: 1¼ cups
Pumpkin: ½ cup
Cabbage: 1½ cups
Green chilies: 6-7, slit
Split chickpea (Chana dal): ½ cup, soaked for 8 hours
Turmeric: ¾ tsp
Red chili powder (Kashmiri or Paprika): ½ tsp
Onion: 2 tbsp, sliced
Garlic: 1 tsp, sliced
Ginger: ½ tsp, crushed and chopped
Salt: 1½ tsp, to taste
Bay leaves: 2
Water: 1½ cup + 1 cup as needed
For the Bagar (Temper):
Oil: 3 tbsp
Dry red chilies: 3
Panch phoron: 1 tsp
Garlic: 1½ tsp, sliced
Ginger: 1 tsp, crushed
Onion: 4 tbsp, sliced
Coriander powder: ¼ tsp (not roasted)
Garam masala: ¼ tsp
Roasted cumin powder: 1 tsp
Fresh coriander: 2 tbsp, chopped
Cook the Main Dish: In a large pot, mix together the carrots, potatoes, cauliflower, pumpkin, cabbage, green chilies, soaked split chickpeas, turmeric, red chili powder, onion, garlic, ginger, salt, bay leaves, and 1½ cups of water. Cover and cook on high heat for 10 minutes.
Stir and Simmer: After 10 minutes, stir the mixture. Add another cup of water as needed. Cover again and cook on medium heat for 15-16 minutes, stirring occasionally, until the vegetables are tender.
Prepare the Bagar (Temper):
Heat 3 tablespoons of oil in a small pan.
Add dry red chilies and panch phoron, and sauté for 20 seconds.
Add 1½ teaspoons of sliced garlic, 1 teaspoon of crushed ginger, and 4 tablespoons of sliced onion.
Sauté until the onions turn brown.
Combine Bagar with Vegetables: Pour the bagar over the cooked vegetables. Mix gently to combine.
Add Final Spices for Garnish: Sprinkle coriander powder, garam masala, and roasted cumin powder over the vegetables. Add fresh chopped coriander.
Final Cooking: Mix everything well. Cover and cook over the lowest heat for another 3 minutes to allow the flavors to meld.
Serve: Your Hotel Style Mixed Vegetable is now ready to be served. It's super delicious and perfect for any occasion!
This dish, with its rich flavors and colorful array of vegetables, is not just a treat for the palate but also a visual delight. Serve it hot, and enjoy the compliments you'll surely receive!