Panch Phoran is a five spice blend mostly used in cooking in the Eastern Part of India ,Bangladesh and Nepal.It basically consists of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole .Depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.Panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish, lentil and in pickles.
Today i am sharing a very simple and yummy recipe Panch Phoran se Saji Barwan Parwal .
10 Pointed Gourd / Bharwan Parwal washed and roughly peeled
2 Tbsp Mustard Oil / Sarson ka tel
2 Tsp Panch Phoran Mix
1/4 Tsp Red chilli Powder
For the Masala:
4 Medium Size Onions
1 Potato peeled and grated
2 Fresh Red Chillies
A generous bunch of Fresh Coriander
1Inch Fresh Ginger roughly chopped
6 Garlic Pods
1 Tsp Cumin /Jeera
2 Tsp Coriander Seeds / Dhania
1.5 Tsp Mustard Oil / Sarson ka tel
2 Tsp Sabji Masala
1/4 Tsp Haldi
1/4 Tsp dry Mango Powder / Amchur Powder
Salt to taste
Heat a heavy bottom pan. Add mustard oil.Once the oil is hot add jeera and dhania and roast till you an smell the aroma.Then add ginger ,garlic, chopped onions,red chilli and fresh coriander.Roast till the onion turns slighlty golden brown. Now add the grated Potato and mix well.Roast for about 8-10 mins on medium flame. Lastly add amchur powder,salt to taste and sabji masala.Mix well and switch off the flame after 5 mins.
Allow it to cool.Once cooled blend to a fine paste without adding water. The masala is ready.
Take the roughly peeled parwal. Make a slit and stuff the ground masala generously.
Take another heavy bottom pan. Add mustard oil .Once the oil is hot throw in the panch phoran mix. Once the mix starts to splutter add the stuffed pointed gourd and mix well. Add 150 ml water and keep it on medium flame for about 15 mins. Now add chilli powder and the balance masala and mix well. Once oil starts to leave the sides switch off the flame.
Garnish with fresh coriander and serve hot with Phulkas/ Rotis or piping hot Rice.