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.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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