Ingredients with Measurements:
- 1 tablespoon panch phoron (a blend of five spices - fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
- 2 tablespoons vegetable oil
- 1 medium-sized potato, peeled and sliced into thin rounds
- 1 medium-sized eggplant, sliced into thin rounds
- 1 medium-sized onion, sliced into thin rounds
- Salt to taste
Special Equipment Needed:
- A frying pan
- A spatula
Step-by-Step Instructions:
1. Heat the frying pan over medium heat.
2. Add the panch phoron and let it sizzle for a few seconds until fragrant.
3. Add the vegetable oil and let it heat up.
4. Add the sliced potato and fry until golden brown and crispy.
5. Remove the potato from the pan and set it aside.
6. Add the sliced eggplant to the pan and fry until golden brown and crispy.
7. Remove the eggplant from the pan and set it aside.
8. Add the sliced onion to the pan and fry until golden brown and crispy.
9. Remove the onion from the pan and set it aside.
10. Add the fried potato, eggplant, and onion back to the pan.
11. Add salt to taste and toss everything together until well combined.
12. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Total Fat: 8g
- Sodium: 200mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Instead of vegetable oil, you can use any other neutral-flavored oil like canola oil or sunflower oil.
- If you don't have panch phoron, you can use a blend of equal parts cumin seeds, fennel seeds, and nigella seeds.
Variations:
- You can add other vegetables like bell peppers, carrots, or zucchini to the dish.
- You can also add some chopped garlic and ginger for extra flavor.
Tips and Tricks:
- Make sure to slice the vegetables thinly so that they cook evenly and become crispy.
- Don't overcrowd the pan while frying the vegetables, as this will make them soggy instead of crispy.
- You can sprinkle some chaat masala or lemon juice on top of the dish for added flavor.
Storage Instructions:
- You can store the leftover panch phoron bhaja in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the dish, simply heat it up in a frying pan over medium heat until hot.
Presentation Ideas:
- You can serve the panch phoron bhaja in a bowl or on a plate.
- You can garnish it with some chopped cilantro or parsley.
Pairings:
- Panch phoron bhaja goes well with steamed rice or roti.
Suggested Side Dishes:
- You can serve the dish with some raita or chutney on the side.
Troubleshooting Advice:
- If the vegetables are not becoming crispy, you can increase the heat slightly and fry them for a little longer.
Food Safety Advice:
- Make sure to wash the vegetables thoroughly before slicing and frying them.
Food History:
- Panch phoron is a popular spice blend used in Bengali cuisine.
Flavor Profiles:
- Panch phoron bhaja has a spicy and aromatic flavor with a crispy texture.
Serving Suggestions:
- Serve the dish as a side dish or a snack.
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Region: Indian