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Vegetable chilli milli

Vegetable Chilli Milli Recipe 

By Suvomita Sinha Modak

Vegetable chilli milli is a delectable and scrumptious delicacy which is a mix of healthy and tasty vegetables which serves not only as a dish suitable for lunch but also acts as a good breakfast dish.


  1. 5-6 Tomatoes (chopped)
  2. 1 cabbage (chopped)
  3. 1 capsicum (chopped)
  4. 3-4 beans (chopped)
  5. 3-4 red dry chilli
  6. 2 green chilli
  7. 1 cup cashew nuts
  8. 1 cardamom
  9. 1 cinnamon
  10. 1 tbsp red chilli powder
  11. 1 tbsp turmeric powder
  12. 1 tbsp coriander powder
  13. 1 tbsp cumin powder
  14. 1 cup beaten curd
  15. Salt to taste
  16. 5 tbsp oil
  17. 1 tbsp kasuri methiin english


  1. In a pan heat add 5 tbsp oil and then add 1 cardamom, 1 cinnamon. Once the cardamom and cinnamon are fried add the tomatoes and fry for one minute.
  2. Once the tomatoes are fried add  3-4 red dry chilli and add 1 cup cashew nuts, then add 1 cup water and cook on medium flame for 3 to 4 minutes.
  3. Let the mix cool and add the same to the grinder and grind well till a fine paste is ready.
  4. Now, in another frying pan add 2 tbsp oil fry 2 green chilli, cabbage and capsicum. Add this time add salt to taste. Fry all the vegetables properly on medium flame for 2 to 3 minutes.
  5. Once all the vegetables are fried add the tomato and chilli paste and mix well and then cover with lid and cook for 4 minutes on low flame.
  6. Finally, add the beaten curd and mix well.
  7. Garnish with dry kasuri methi.
  8. And voila vegetable chilli milli is ready to be served

For Stuffing

  1. Cut the top end of  Parwal and empty the parwal with the back of a spoon till all the filling of the parwal is out and a hollow shell is left behind
  2. Repeat the process for all the Parwals
  3. Fry the hollow shells of the parwal well till golden brown
  4. Collect the filling of all the Parwals and grind the same to make a fine paste
  5. Boil 3 potatoes and mash it well
  6. In a pan add ½ tbsp finely chopped ginger and fry till golden brown
  7. Then add the paste and mix well, then add ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder, Coconut powder (optional) and Salt to taste
  8. Add the mashed potato and mix well in the pan
  9. Laslty add 2 tbsp cashew nuts, 2 tbsp raisins and mix well
  10. Let the filling cool, then take the fried hollow shells of the parwal and add fill in the filling just prepared
  11. Once the filling in the hollow shell pit back the top end on the parwal and fix it with a tooth pick.

B) For the Curry

  1. Take a pan add 4 spoons mustard oil
  2. Once the oil is simmering hot add 2 cardamom, 3 clove, 1-2 cinnamon stick, ½ tbsp. cumin (whole).
  3. Then add the chopped onions and fry till golden brown
  4. Once the onions are fried, add the 1 spoon ginger garlic paste
  5. Then add chopped tomatoes to the onions and cook till tomatoes are soft
  6. Once the tomatoes are soft, add salt to taste along with ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder, and ½ tbsp cumin powder.
  7. Cover and cook for 3 minutes on medium heat.
  8. One the mix starts emitting oil add the cashew paste and cook well
  9. Then add the beaten curd and mix well, cover and cook for 3 minutes on medium flame till the curd starts emitting water
  10. Then add the fried Parwal and mix well, along with ½ tbsp Garam Masala powder,
  11. Add water if needed to maintain the consistency of the gravy
  12.  After adding the parwal, cover and cook on low flame for 10 minutes, till the parwal is soft and mixed well with the gravy.
  13.  Once the parwal is soft open the lid and sugar according to taste (optional)
  14. Remove the gravy in a serving dish and garnish with chopped coriander leaves
  15. Authentic Bengali Potol er Dorma is ready to be served.


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