Shada Tarkari

Shada Tarkari


100 gms potatoes
100 gms red pumpkin
100 gms wax gourd (potol)
100 gms ridged gourd (jhingey)
100 gms brinjals
50 gms string beans (barboti)
2 tbsp oil
2 bay leaves
1 tsp panch phoron
4 tbsp coconut (grated)
salt to taste
1½ tsp sugar


1. Peel and dice the potatoes, red pumpkin, wax gourd (potol), ridged gourd (jhingey).
2. Dice without peeling the brinjal, top and tail the string beans (barboti) and cut into inch-long pieces. Heat the oil till smoking in a wok. Reduce heat and add bay leaves and panch phoron. When the panch phoron stops sputtering, add the potatoes. Stir fry for 5 minutes then add the wax gourd and the brinjal.
3. Stir fry for another 3-4 minutes and add the other vegetables. Add the salt and sugar. Cover and cook on gentle heat after stirring well.
4. When the vegetables are nearly done, add the grated coconut. The mixture should be just moist. Stir fry over high heat until the coconut is lightly browned and the vegetables are tender but not slushy. Remove from fire and keep covered.
5. We give you three recipes for khichuri—from the blandest version to the party dish. The first was probably cooked in a mud pot by the pre-Aryan Bengali in what was to become Calcutta. The second, which is common in many households today, was perhaps offered to Job Charnock in Sutanati. The third we know was cooked by Basanti Devi, wife of C. R. Das, a Bengali Nationalist leader, and was a favourite of Netaji Subhas Chandra Bose.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman