By : Shalini kuriyal
Panch phoran is a mix of five spices which gives distinctive pickely flavour to the dishes they are added to. It's so interesting how this mixture enhances the taste and gives a zing to the regularly used daals (lentils) and veggies. I have learnt this from my mother. She uses these spices chiefly with 'Karela' (bitter gourd) which always tastes divine !
Ingredients :
Fenel seeds (Saunf) - 2 tbsp
Cumin seeds (Jeera) - 1 tbsp
Nigella seeds (Kalonji) - 1 tbsp
Carom seeds (Ajwain) - 1/2 tbsp
Fenugreek seeds (Methi) - 3/4 tbsp
Three methods :
1. Mix them all to use whole for tempering.
2. Dry roast them for a while and grind them .
Store the powder in an airtight jar.
3. While grinding a spoon ful of sugar can be added to
balance the bitterness of Fenugreek seeds.
For giving it a bengali twist, Mustard seeds (rai) can be added.
How to use panch phoran
1. Wholeseed tempering (tadka) can be done in Karela / Pumpkin / Boiled Potato / Ladyfinger and Arhar dal.
2. The grounded masala can be used to make stuffed Karela / Brinjal (baigan) / Okra (bhindi )/ mushroom/ Indian round gourd (tinda) and pointed gourd (parwal).
You can be creative to use this spice-mixture in many different ways. The number and amount of any spice can be adjusted as per the taste and preference.
