Sometimes there really is nothing like good old Bengali cooking.
This is a very simple, yet beautifully presentable recipe, representative of the staple ‘dry’ vegetable dish served with every Bangladeshi meal. The panch phoron seeds lend a wonderfully aromatic flavour that is so typical of Bengali cooking.
The key here is to stir fry the vegetables over a high heat, using little or no water. This will ensure that the vegetables do not stick together and become and mushy.
Cooking Time: 20 mins
- 2 tbsp oil
- 1 bay leaf
- 1 tsp panch phoron (bengali five spice mix)
- 1 onion, diced
- 2 cloves garlic, minced
- 1″ piece root ginger, minced
- 1 tsp turmeric
- 1 tsp ground coriander
- 3/4 tsp ground, roasted cumin
- 1/2 tsp chilli powder
- 250g mixed veg (fresh or frozen)
- 2-3 small new potatoes, diced
- salt to taste
- fresh, chopped coriander to garnish each piece
How to cook
- Heat the oil in a large wok or karahi over a medium flame.
- Add the panch phoron and bay leaf. Wait for seeds to sizzle.
- Add the onion and cook until soft and golden.
- Add the garlic and ginger and cook for 2-3 mins.
- Add the dry spices and cook for another minute (adding a splash of water if the spices begin to stick to the pan).
- Add the vegetables with the salt. If using frozen vegetables use a wooden spoon to break any chunks.
- Stir fry for 10 mins on high heat ensuring they are evenly covered with the spices.
- Add a splash of water, stir, then turn down to heat and cover.
- Cook for another 5 mins or until the vegetables are just tender. DO NOT OVERCOOK!
- Remove from heat and garnish with chopped coriander before serving.