This is a versatile recipe which can be prepared with your preferred combination of vegetables. I used celery, aubgerine, tomato and new potatoes, simply because they needed to be used up, but you can add petit pois, fine green beans or brocolli for a touch of green. Fresh vegetables work best, but if using frozens, skip using the “splash of water” or else the vegetable will turn to mush!
Bhuna dishes originate in the Bengal and are typically medium-hot and semi-dry, best enjoyed as a side dish with rice or as a main with rotis.
Prep Time: 10 mins
Cooking Time: 20 mins
- 2 tbsp oil
- 1/2 an aubergine, cut into cubes
- 2 large celery stalks, thinly sliced
- 1 medium tomato, chopped
- 3 small new potatoes, quartered
- 1 chilli pepper, sliced into rings
- 1 tsp panch phoron
- 1 tbsp garlic & ginger paste OR
1 clove garlic, minced 1/2 inch piece ginger, grated down
- 1⁄2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp ground cumin
- 1/4 tsp red chilli poweder (optional)
- 1 tsp sea salt or to taste
- Heat the oil gently in a medium sized pan and add the panch phoron blend. Allow the seeds to change colour, then stir in the onions.
- Cover and cook until the onions are soft and golden.
- Add the garlic and ginger and cook uncovered for another minute.
- Add the dry spices and stir well for 30 seconds.
- Stir in the celery, then add the potatoes, tomato and chilli pepper.
- Add in the salt and mix well.
- Add a splash of water and stir again. Cover and cook until the potatoes and aubgergine are cooked.
Tip: Serve with raita to tone down the heat from the chilli pepper if needed!