RCI-ND.005.0095.001
Panch Phoron Taarkari
Ethnicity - Assamee, North East Indian Type of meal - Party, Lunch, Dinner
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- no: Gym pumpkin150 unitdims
- no: Large potatoes2 unitdiced
- no: Large brirtjal1 unitdiced
- no: Large dry chillies2 unitslit
- tbsps: Cooking oil2 unit
- tsp: fenugreek seeds½ unit
- tsp: Aniseeds½ unit
- ½ unit
- ½ unit
- no: Bay Levels2 unit
- no: Green chillies2 unitchopped
- tsp: turmeric power1 unit
- tsp: milk1 unit
- tsp: Sugar½ unit
- 1 unit
Method
1
Prepare all vegetables: dice the pumpkin into small cubes, dice the potatoes into uniform 1-inch pieces, dice the eggplant into similar-sized cubes, slit the dry chillies lengthwise without removing seeds, and chop the green chillies finely.
2
Heat 2 tablespoons of cooking oil in a heavy-bottomed pan or wok over medium-high heat until shimmer appears on the surface.
2 minutes
3
Add the panch phoron (fenugreek seeds, aniseeds, mustard seeds, and cumin seeds) and allow them to crackle and release their aromas, stirring constantly.
1 minutes
4
Add the bay leaves and slit dry chillies, stirring briefly to combine with the tempered spices.
1 minutes
5
Add the diced potatoes first, as they require the longest cooking time, and stir to coat with the oil and spices.
2 minutes
6
Add the diced pumpkin and eggplant, stirring well to ensure all vegetables are evenly coated with the spiced oil.
2 minutes
7
Sprinkle the turmeric powder and salt over the vegetables, stirring thoroughly to distribute the spices evenly.
8
Cover the pan with a lid and reduce heat to medium, allowing the vegetables to cook in their own moisture.
15 minutes
9
Check vegetables after 12 minutes; they should be nearly tender but still hold their shape. Stir occasionally to prevent sticking.
10
Add the chopped green chillies and milk, stirring gently to combine without breaking the vegetables.
11
Sprinkle the sugar and adjust salt to taste, stirring gently to incorporate all seasonings evenly.
2 minutes
12
Cook uncovered for the final 2-3 minutes until the vegetables are fully tender but still maintain their shape, and any remaining moisture has reduced slightly.