Vegetables in Paanch Phoran

Vegetables in Paanch Phoran by Madhu Varma


  1. Potatoes – 9, cut in 1 inch cubes
  2. Brinjals – 12 long ones or 2 round ones, cut in 2 inch pieces
  3. Tomatoes – 12, cut in large cubes
  4. Panch phoran – 6 Teaspoons (about 1 ½ teaspoons each of zeera, saunf, kalonji and 1 teaspoon each of methi and rai seeds)
  5. Red Chillies – 6, whole
  6. Chilli Powder – 1½ Teaspoons
  7. Coriander Powder – 3 Teaspoons
  8. Salt – To Taste
  9. Mustard Oil – 1 Cup


Heat oil, add the red chillies, and panch phoran, let it splutter and then add the potatoes, brinjal and tomatoes . Add salt, cover and cook, stirring it occasionally, then add the powdered masalas. Make sure the potato is cooked, when done, gently press the brinjal and tomato so that it blends a little, but be careful not to mash it. Then add a little water to give it a thick consistency.

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