Bengali 5 Spice Eggplant

For the full experience, make this recipe with the Drop Recipes app.

recipe by Kathy Gori https://www.thecolorsofindiancooking.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    287
based on 1 ratings

In the Bengal region, chefs make their vegetable stew with a mixture of 5 spices, aka Panch Phoran. This is a mixture of roasted and ground spices, found in the Eastern regions of India, particularly Bangladesh. This is a great spice mixture to have on hand, so scale up to make a bunch. Once your spices are toasted and mixed you're in business for future dishes.

recipe updated Apr 5, 2018

Ingredients

  • Cumin seeds icon
    Cumin seeds
    60g
  • Fennel seeds icon
    Fennel seeds
    30g
  • Nigella seeds icon
    Nigella seeds
    22g
  • Fenugreek icon
    Fenugreek
    22g
  • Mustard seeds icon
    Mustard seeds
    43g
  • Coconut oil icon
    Coconut oil
    30ml
  • Dried chilies icon
    Dried chilies
    1g
  • Curry leaves icon
    Curry leaves
    12g
  • Eggplant icon
    Eggplant
    300g
  • Butternut squash icon
    Butternut squash
    600g
  • Potato icon
    Potato
    173g
  • Paprika icon
    Paprika
    1g
  • Salt icon
    Salt
    6g
  • Sugar icon
    Sugar
    4g
  • Peas icon
    Peas
    122g
  • Cilantro icon
    Cilantro
    ½ cup

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Large serving bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Get a clean medium bowl
  2. Add cumin seeds
  3. Add fennel seeds
  4. Add nigella seeds
  5. Add fenugreek
  6. Add mustard seeds
  7. Mix
  8. Transfer spices to medium cast iron skillet
  9. Roast for approx 2min on medium heat until fragrant while stirring occasionally
  10. Store in plastic container
  11. Get a clean medium cast iron skillet
  12. Add coconut oil
  13. Heat on high heat
  14. Add halved dried chilies
  15. Stir for approx 30s
  16. Transfer one quarter of spices to medium cast iron skillet
  17. Add finely chopped curry leaves
  18. Add diced eggplant
  19. Add diced butternut squash
  20. Add peeled potato
  21. Stir for approx 10min until light golden
  22. Add paprika
  23. Add salt
  24. Add sugar
  25. Mix
  26. Add peas
  27. Cover
  28. Cook for approx 10min on low heat until tender
  29. Transfer content of medium cast iron skillet to large serving bowl
  30. Garnish with cilantro
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.