Thursday, 18 October 2012

Paanch phoran tarkari(Bengali sabzi)

Paanch phoran Tarkari/sabzi is a Bengali dish which reminds me of the Kali puja we used to attend as a kid I feel nostalgic, those days were so different , during the Navratri, we girls all decked up, used to attend the Durga puja festival and used to look forward to have Khichdi with this delicious Paanch Tarkari sabzi..

My husband also loves this dish ever since he had it during last Durga puja and now I prepare it very often at home. And since its Navrati time, I thought of preparing it for my family.
Paanch Phoron Tarkari is a mouth watering dish made with different vegetables(Typically pumpkin, potato, Cauliflower, Cabbage and Beans)cooked in special five spices gravy . The name Panch phoran  means ‘five spices’..
Believe me its truly very healthy and nutritious dish, very rich in taste with every ingredient being used having a unique flavour of its own.

Ingredients                                                     Quantiy                                                      

Brinjal                                                                      : 100 gms
Red pumkin                                                           :  100 gms
Potato                                                                      :  2
Cabbage                                                                 : Few Big pieces
Cauliflower                                                            : 50 gms
French beans                                                        : 25 gms
Paanch Phoron   :
Kalonji(Onion seeds), Saunf, Methi seeds(Fenugreek seeds),Jeera(Cumin seeds), and ajwain(Sundari) : 1/4 tsp. each

For Gravy:

Chilly powder                                                        : 1 tsp
Turmeric powder                                                 : 1/2 tsp
Green Chillies                                                        : 1
Bay leaves                                                               : 2 nos
Bengali Garam Masala(A powder made from three Cs: Cloves,Cardamom and Cinamom) : 2tsp
Jageery                                                                    :  As per taste( 1 tsp)
Salt                                                                             : As per taste.
Oil (Use mustard oil for the authentic bengali flavour)
Preparation Method:                                                                                                                 
  • Cut all the vegetables in big pieces (Usually for this dish this is the preferred way).
  • Heat 1 tsp oil in a wok/kadai, fry brinjal and potato for 2 mins.  Keep it aside .
  • Use the same oil, splutter mustard seeds, add paanch phoran, bay leaves and ginger garlic paste, saute for 1 minute.
  • Add turmeric, green chilly and all the vegetables , saute for 5 minutes.
  • Cover and cook on medium flame till the vegetables are cooked , stirring in between.
  • Now add the already fried brinjal and potato into the above mix and add chilli powder ,Bengali garam masala, jaggery, and salt to taste, mix well.
  • Add 1/2 cup water, saute and cook again for 5-8 mins.
  • Once potato is cooked , add ghee and mix well.
  • Remove from flame.
Serve it hot with rice, khichdi or chappati.

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