Baby Indian eggplants and onion are cooked in oil infused with panch phoran spices. Eggplants are finished with couple of powdered spices before serving over plain steamed rice or over roti. Panch Phoran is a mixture of 5 spices, click here for the list of spices.
Makes: around 4 Servings of Eggplant with Panch Phoran.
Baby Indian Eggplants 4
Green Chiles 2
Panch Phoran 1 1/2 tsps
Turmeric Powder a big Pinch
Red Chili Powder 1/4 tsp
Coriander Powder 1/2 tsp
Fennel Seeds Powder 1/4 tsp
Salt to Taste
Oil 1 – 2 Tbsps
Method of preparation:
Wash, remove stems and chop eggplant into big chunks.
Peel, remove ends and dice the onion.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add whole panch phoran spices.
Fry till mustard seeds start spluttering, add diced onion and green chiles.
Fry briefly, stir in eggplant chunks and salt.
Fry for a minute, cook covered on medium flame for around 5 minutes or until eggplants turn soft and slightly brown around the edges.
Stir in turmeric powder, coriander powder, fennel seeds powder and red chili powder.
Remove from heat and serve eggplant with panch phoran over plain steamed rice or with roti.
Notes: Make sure eggplants are cooked well before removing the pan from heat.
Suggestions: If eggplants are not cooked well, put the pan back on heat, add a splash of water if required and cook covered on low flame till done.
Variations: Add finely chopped cilantro as a garnish.
Other Names: Eggplant with Panch Phoran.