Today we move on to one more state of Eastern India. One among the seven sister states, Meghalaya means abode of clouds in Sanskrit. It shares its boundaries with Bangladesh and Assam. The capitla city is Shillong also known as the Scotland of East. Fish, pork and bamboo shoots are some of the ingredients which feature in so many Meghalaya recipes. When I was going through so many recipes, I had a really hard time choosing a simple recipe with available ingredients. Though we get tinned bamboo stalks here, we are not much comfortable with the taste of bamboo shoots. So I didn’t want to buy it again. Then I saw this simple recipe in one of the travel sites. Panch Phoran is the blend of five spices which is very famous in Western and North Western part of India. This uses seeds rather than thier powdered form so the dish will have all the crunchiness of the seeds. Fennel, Mustard, Nigella, Cumin and Fenugreek are the five spices used for making panch phoran. Also called as panch puran, panch phoron, panch putana, this gives a nice flavour to the dish. This is the first time I am using this spice mix and I was surprised by the mild flavour of all the ingredients. Pumpkin was used in the original recipe, but I just skipped it and used only potatoes and egg plant/ brinjal. It made the perfect side dish for the mushroom pulao and we had a wonderful meal..
Recipe Source: Only Travel Guide
Ingredients:
Potato-2
Brinjal/ Eggplant-3-4
Oil-2 tbs
Salt-to taste
Fenugreek Seeds-1/2 tsp
Nigella Seeds-1/2 tsp
Mustard Seeds-1/2 tsp
Fennel Seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Turmeric Powder-1/2 tsp
Red Chilly Powder-1 tsp
Coriander Leaves-2 tbs
Procedure:
1. Dice potatoes into small cubes. Cut each brinjal into wedges.
2. Heat oil and add the panch phoran mixture.
3. Add the vegetables.
4. Add turmeric, red chilly and salt.
5. Saute on low flame until all the vegetables are cooked. DO not add water.
6. Garnish with coriander leaves and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
I too made the same and enjoyed it but my dish looks different than yours. 🙂
Very good one..and I have this for another state..lol..as Suma says even mine looks very different..anyway good to see the lovely brown colour..
Tarkari with simple and wonderful flavours, a prefect side dish.
I never used panch phoran either but before I started cooking for the BM, I did buy a pack of spice mix. None of the northeastern and eastern recipes I made needed this spice mix. It is still unopened. I think I will use it once in a while for everyday subzis, like this recipe. Panch phoran tarkari looks simple yet flavorful. I am loving all the simple vegetable subzis you are posting.
different hands different flavours..The paanch poran that i made looked very simple and light..this one surely tempts.
looks very yummy …presented wonderfully
Tempting post dear…Nice side dish
Nice one. And nice pictures.
such a mouthwatering presentation dear 🙂
Love the look of it. My husband has virtually fallen in love with panch phoran.
oh that is so drool worthy Gayathri… Nicely made!!
panch phoran our new friend.. elevates every dish to the next level. tarkari looks delicious
That is such a flavorful and delicious curry.
spice combo seems so delicious
we loved this panch phoran spice mix. this is the first time i made and i used it for everyday cooking. tarkari looks very tempting and a great pair for the pulao!!
A flavorful curry,nice combo of veggies..
Same pinch Gayathri! When I could not find a recipe for the state I made this panch poran tharkari but with a little variation from yours.
Looks yum Gayatri. The seven sisters gave us enough tears right. Panch phoran is in my home to stay now.