Bengali 5 Spice Eggplant
Serves
6
Total Time
40mins
Calories
308
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...
- Cumin seeds60 g
- Fennel seeds30 g
- Nigella seeds3 tablespoons
- Fenugreek2 tablespoons
- Mustard seeds45 g
- Dried chilies2halved
- Curry leaves2 tablespoonsfinely chopped
- Eggplant1diced
- Butternut squash1diced
- Potato1peeled
- Paprika½ teaspoon
- Salt1 teaspoon
- Sugar1 teaspoon
- Peas120 g
- Cilantro14 g
- Coconut oil2 tablespoons
Ingredients
- 1. Mix cumin seeds, fennel seeds, nigella seeds, fenugreek and mustard seeds in a clean medium bowl
- 2. Transfer spices to medium cast iron skillet and roast until fragrant while stirring occasionally - approx 2 min, medium heat
- 3. There will be more spice mix than you need, so store it in an airtight jar!
- 4. Heat coconut oil on the medium cast iron skillet - high heat
- 5. Add dried chilies
- 6. Stir - approx 30 sec
- 7. Add 1/3 of spice blend prepared before
- 8. Add curry leaves, eggplant, butternut squash and potato
- 9. Stir until light golden - approx 10 min
- 10. Mix in paprika, salt and sugar
- 11. Add peas
- 12. Cover and Cook until tender - approx 10 min, low heat
- 13. Transfer eggplant to a clean large serving bowl and garnish with cilantro
Method
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