Panch Puran
Also known a Bengali Five Spice, this is a 5 spice mixture typical of Bebal. It consists of fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and kalwanji (nigella) seeds in equal proportions.
In Bengali cuisine the panch puran is usually fried in a little oil or ghee until they start popping (almost immediately). At this point. the vegetables or fish are usually added to alow them to become coated with the spice. Panch puran is almost entirely used for cooking vegetables and fish, it is rarely used for meat.
Available in 100g bags.
Try this deliciuos recipe for a fragrant vegetable stew using Panch Puran:
BENGALI VEGETABLE STEW
Ingredients
2 tablespoon olive oil
1 tablespoon bengali 5-spice - (panch puran)
1 teaspoon turmeric
1/4 teaspoon crushed red chili flakes
1 cup chopped red onion
4 garlic cloves; minced
2 cup shredded green cabbage
3 cup cubed courgette/zucchini - (about 1/4 inch thick)
1 whole aubergine - sliced 1/ 2 inch thick
2 cup cooked chickpeas - with liquid rese; rved
2 cup tomato sauce
2 tablespoon tomato paste
1/2 teaspoon sea salt
Directions
1 In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping.
2 Add turmeric and chili, and saute for 2 minutes.
3 Stir in onion, garlic and cabbage and cook until soft.
4 Add courgette/zucchini, aubergine, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes.
5 Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
This stew is delicious served with plain basmati rice.
