Ingredients
For the Panch Phoron (Five-Spice Blend)
➔ 1/2 teaspoon mustard seeds
➔ 1/2 teaspoon fennel seeds
➔ 1/2 teaspoon cumin seeds
➔ 1/2 teaspoon nigella seeds
➔ 1/2 teaspoon fenugreek seeds
For the Curry
➔ 2 cups mixed vegetables (pumpkin, eggplant, sweet potatoes, radish, raw banana)
➔ 1 tablespoon mustard oil (or vegetable oil)
➔ 1/4 teaspoon asafoetida (hing)
➔ 2-3 dried red chilies
➔ 1 teaspoon turmeric powder
➔ 1 teaspoon red chili powder (adjust to taste)
➔ 1 teaspoon sugar
➔ Salt to taste
➔ 1 cup water
To Garnish
➔ Fresh coriander leaves, chopped
Begin by preparing the Panch Phoron mix by combining mustard seeds, fennel seeds, cumin seeds, nigella seeds, and fenugreek seeds in equal proportions.
In a deep pan or kadhai, heat mustard oil until it reaches its smoking point, then reduce the heat. Add the Panch Phoron and dried red chilies, letting them splutter and release their aroma. Add asafoetida to enhance the flavor further.
Add the chopped mixed vegetables to the pan and sauté them gently in the spice-infused oil. Sprinkle turmeric powder, red chili powder, sugar, and salt over the vegetables, stirring well to coat them evenly. Pour in a cup of water and cover the pan with a lid. Let the vegetables simmer on low heat for 25-30 minutes, or until they are tender and the curry has a slightly thick, semi-dry consistency.
Once cooked, remove the curry from the heat and transfer it to a serving dish. Garnish with freshly chopped coriander leaves.