Bengali 5 Spice Eggplant

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  • 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.

Inspired by: http://www.thecolorsofindiancooking.com/2015/09/garden-to-table-bengali-5-spice.html

recipe updated Oct 8, 2019

Ingredients

  • Cumin seeds icon
    Cumin seeds
    ½ cup (about 60.48 g)
  • Fennel seeds icon
    Fennel seeds
    ¼ cup (about 29.52 g)
  • Nigella seeds icon
    Nigella seeds
    3 tbsp (about 22.5 g)
  • Fenugreek icon
    Fenugreek
    2 tbsp (about 22.2 g)
  • Mustard seeds icon
    Mustard seeds
    ¼ cup (about 43.2 g)
  • Coconut oil icon
    Coconut oil
    2 tbsp (about 27.6 g)
  • Dried chilies icon
    Dried chilies
    2 (about 1 g)
  • Curry leaves icon
    Curry leaves
    2 tbsp (about 12 g)
  • Eggplant icon
    Eggplant
    1 (about 300 g)
  • Butternut squash icon
    Butternut squash
    1 (about 600 g)
  • Potato icon
    Potato
    1 (about 173 g)
  • Paprika icon
    Paprika
    ½ tsp (about 1.07 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Sugar icon
    Sugar
    1 tsp (about 4.25 g)
  • Peas icon
    Peas
    1 cup (about 122.4 g)
  • Cilantro icon
    Cilantro
    ½ cup (about 14.4 g)

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. Add cumin seeds, fennel seeds, nigella seeds, fenugreek and mustard seeds to a clean medium bowl
  2. Mix
  3. Transfer spices to medium cast iron skillet
  4. Roast until fragrant while stirring occasionally - approx 2 min, medium heat
  5. Store in plastic container
  6. Add coconut oil to a clean medium cast iron skillet
  7. Heat - high heat
  8. Add dried chilies to the medium cast iron skillet
  9. Stir - approx 30 sec
  10. Transfer one quarter of spices to medium cast iron skillet
  11. Add curry leaves, eggplant, butternut squash and potato to the medium cast iron skillet
  12. Stir until light golden - approx 10 min
  13. Add paprika, salt and sugar to the medium cast iron skillet
  14. Mix
  15. Add peas to the medium cast iron skillet
  16. Cover
  17. Cook until tender - approx 10 min, low heat
  18. Transfer content of medium cast iron skillet to large serving bowl
  19. Garnish with cilantro
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