Bengali cuisine
Panchphoron Tarkari
A vibrant mixed vegetable stir-fry tempered with the five-spice blend of Bengali cooking — nigella, fenugreek, fennel, mustard and cumin seeds — in cold-press mustard oil.
Why cold press mustard oil?
Panchphoron blooms most beautifully in mustard oil. The oil's heat activates each seed differently, creating a layered aroma that vegetable oil simply cannot replicate.
Ingredients
- 2 medium potatoes, cubed
- 1 raw banana, sliced
- 1 cup pumpkin, cubed
- 1 cup brinjal, cubed
- 2 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp panchphoron (five-spice mix)
- 2 dried red chillies
- ½ tsp turmeric
- Salt to taste
Step-by-step method
- 1
Heat mustard oil in a wide pan until lightly smoking.
- 2
Add panchphoron and dried red chillies. Let them splutter 30 seconds.
- 3
Add potatoes and raw banana. Toss to coat in the spiced oil.
- 4
Add turmeric and salt. Cover and cook 8 minutes on medium heat.
- 5
Add pumpkin and brinjal. Stir gently.
- 6
Cover and cook 10 more minutes until all vegetables are tender.
- 7
Serve with steamed rice and dal.
Pro tip
Do not add water — the vegetables release enough moisture. Keep the lid on.
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