Panch Phoron Vegetable Curry

Ingredients

• For the panch phoron spice blend (mix equal amounts):
• 1 tsp nigella seeds (kalonji)
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp mustard seeds
• For the curry:
• 2 medium potato — peeled and cut into 2 cm cubes
• 1 medium raw banana (plantain) — peeled and cut into 2 cm pieces (or use more potato)
• 1 cup pumpkin — cut into 2 cm cubes
• 1 cup beans — cut into 2 cm pieces
• 2 dried red chilli
• 2 tbsp mustard oil
• 1/2 tsp turmeric
• salt to taste
• 1/2 cup water
• a pinch of sugar

Method

1. Understand panch phoron: Panch means five, phoron means spices. This blend is: nigella seeds (sharp), fennel seeds (sweet), cumin seeds (warm), fenugreek seeds (slightly bitter), and mustard seeds (pungent). Combined in mustard oil, they create the flavour foundation that distinguishes all Bengali vegetable dishes. This blend can be made in a large batch and stored.
2. Mix the panch phoron: Combine 1 tsp nigella seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds and 1 tsp mustard seeds in a small bowl. Mix together. This is your panch phoron blend for this recipe.
3. Prepare all vegetables: Peel and cut all vegetables into roughly similar-sized pieces so they cook at the same rate. Keep each vegetable in a separate bowl — they may be added at different times based on cooking time needed.
4. Heat mustard oil until smoking: Place a wide pan on high heat. Add 2 tbsp mustard oil. Heat until smoking, then reduce to medium. The smoking removes the pungency.
5. Add panch phoron and red chilli: Add the entire panch phoron blend to the hot oil. The seeds will immediately begin to crackle and pop — this is normal. Add 2 dried red chilli. Stir for 20 seconds. The five spices will sizzle individually and together create a complex fragrance.
6. Add firm vegetables first: Add the potato and raw banana pieces. Sprinkle turmeric over them. Stir to coat in the spiced oil. Cook on medium heat for 3 minutes, stirring occasionally, until the vegetables start to get a light coating.
7. Add remaining vegetables: Add the pumpkin and beans. Stir everything together. Add salt.
8. Add water and cook covered: Add 1/2 cup water. Stir. Cover the pan. Cook on medium-low heat for 12 to 15 minutes until all the vegetables are completely tender. Open the lid halfway through and stir once to ensure even cooking.
9. Finish: Remove the lid. If there is excess water, cook uncovered on medium heat for 3 minutes until it evaporates. Add a pinch of sugar. Stir gently. The vegetables should be glazed in the spiced oil.
10. Serve: Serve hot with steamed rice. This vegetable preparation is always served alongside dal in a Bengali meal.
11. Note: Panch phoron is the unique spice blend that defines Bengali and Odia cooking and is not used in the same way anywhere else in India. The fenugreek seeds add a very slight bitterness that is characteristic — do not omit them. Any seasonal vegetable can be used — the technique and the panch phoron remain constant. This is how Bengalis cook vegetables for everyday meals throughout the year.