Purple Panch Phoron

Cuisine Bengali

Ingredients
  

Shopping list

  • 1 little purple cauliflower
  • 1 Asian eggplant
  • 1 red onion
  • 3 tbsp vegetable oil or ghee
  • 1 tbsp lemon juice optional
  • salt

Spices

  • 1.5 tsp of panch phoron seed mix
  • 0.5 tsp ground cumin
  • 0.5 tsp chili flakes optional

Instructions
 

  • Cut cauliflower eggplant in 1-inch pieces.
  • Chop onion.
  • Heat 1 tbsp of oil in a PAN and stir-fry the cauliflower until brown on all sides.
  • Empty PAN in a heat resistance BOWL.
  • Heat 1 tbsp of oil in the same PAN and stir-fry the onion and eggplant until brown on all sides.
  • Empty in the BOWL.
  • Heat 1 tbsp of oil in the same PAN and fry panch phoron seed mix until they pop.
  • Add the vegetables, season with cumin, salt to taste, and 1/2 cup of water.
  • Cover, bring to boil, reduce heat to slow and let simmer for about 10 minutes until the vegetables are cooked.
  • Check after 5 minutes and add some water if necessary.
  • Serve with rice or your grains of choice.

Optional

  • Squeeze lemon juice over the vegetables and sprinkle with chili flakes.
Keyword nigella, panch phoron