Purple Panch Phoron
Shopping list
  • 1 little purple cauliflower
  • 1 Asian eggplant
  • 1 red onion
  • 3tbsp vegetable oil or ghee
  • 1tbsp lemon juiceoptional
  • salt
  • 1.5tsp of panch phoron seed mix
  • 0.5tsp ground cumin
  • 0.5tsp chili flakesoptional
  1. Cut cauliflower eggplant in 1-inch pieces.
  2. Chop onion.
  3. Heat 1 tbsp of oil in a PAN and stir-fry the cauliflower until brown on all sides.
  4. Empty PAN in a heat resistance BOWL.
  5. Heat 1 tbsp of oil in the same PAN and stir-fry the onion and eggplant until brown on all sides.
  6. Empty in the BOWL.
  7. Heat 1 tbsp of oil in the same PAN and fry panch phoron seed mix until they pop.
  8. Add the vegetables, season with cumin, salt to taste, and 1/2 cup of water.
  9. Cover, bring to boil, reduce heat to slow and let simmer for about 10 minutes until the vegetables are cooked.
  10. Check after 5 minutes and add some water if necessary.
  11. Serve with rice or your grains of choice.
  1. Squeeze lemon juice over the vegetables and sprinkle with chili flakes.