Panch Phoron Begun
Brinjal's soft, absorbent flesh is particularly well suited to mustard oil and panch phoron. This simple preparation keeps the masala minimal so the toasted five-seed blend remains the defining flavour rather than being buried under a heavy gravy.
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
✨ Zaika Potli Secret Technique
Temper 1½ tsp Bengal Panch Phoron in mustard oil after the brinjal is initially browned. The seeds remain in the finished dish.
Ingredients
Ingredients
- Small or medium brinjals — 500 g, cut into wedges
- Mustard oil — 2½ tbsp
- Bengal Panch Phoron — 1½ tsp / about 4–5 g
- Turmeric — ½ tsp
- Kashmiri chilli powder — ¼ tsp
- Green chilli — 1, slit
- Salt — 1 tsp
- Water — ⅓ cup
Cooking Instructions
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1Toss the brinjal wedges with turmeric and half the salt.
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2Heat 1½ tbsp mustard oil in a wide kadai.
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3Add the brinjal in a single layer and fry for 4–5 minutes until lightly browned. Remove to a plate.
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4Add the remaining mustard oil to the pan.
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5Add Bengal Panch Phoron and allow it to crackle.
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6Add green chilli and chilli powder and stir briefly.
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7Return the brinjal to the pan.
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8Add the remaining salt and ⅓ cup water.
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9Cover and cook over low-medium heat for 7–9 minutes.
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10Uncover and gently turn the wedges.
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11Continue cooking until the brinjal is completely tender but still holds its shape.
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12Allow any remaining water to evaporate.
💡 Chef's Pro Tip
Brinjal absorbs oil readily. Browning it in a wide hot pan rather than continuously adding extra oil gives better colour without making the dish greasy.
🍽️ Perfect Serving Pairings
My Take On Panch Phoron Begun
Brinjal's soft, absorbent flesh is particularly well suited to mustard oil and panch phoron. This simple preparation keeps the masala minimal so the toasted five-seed blend remains the defining flavour rather than being buried under a heavy gravy.
The Secret: Brinjal absorbs oil readily. Browning it in a wide hot pan rather than continuously adding extra oil gives better colour without making the dish greasy.