Eggplant with Panch Phoron


Eggplant with Panch Phoron is a delicious Bengali dish that combines the unique flavor of Panch Phoron with the richness of eggplant. Here's a simple recipe to prepare it:

Ingredients
  • 2 medium-sized eggplants 
  • 2 tablespoons oil (mustard oil is commonly used in Bengali cuisine)
  • 1 teaspoon Panch Phoron (a blend of equal parts fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon hot red chili powder 
  • 1/2 teaspoon mild red chili powder
  • Mustard
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions
  1. Prepare the eggplants by washing them thoroughly and then cutting them into either cubes or slices as desired.
  2. In a pan or skillet, heat some oil over medium heat. Once the oil is hot, add the eggplant and fry until it's golden brown. Remove the eggplant from the pan and set it aside.
  3. In another pan
    , heat olive oil over medium heat. Once hot, add the Panch Phoron and let it splutter for a few seconds until fragrant.
  4. Next, add the chopped onion to the pan and sauté until it turns lightly golden.
  5. Now, introduce the ginger-garlic paste, turmeric powder, cumin powder, paprika powder, mustard, and water to the pan with the onions, stirring until they form a paste-like consistency.
  6. Add the chopped tomatoes to the mixture and cook until they become soft and pulpy.
  7. Finally, return the fried eggplant to the pan and simmer everything together for a few minutes to allow the flavors to meld. Adjust seasoning if necessary, then serve.


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