Here is my version of a simple, homemade style Colocasia curry that I have tempered with panch phoron and finished it off with a sprinkle of some panch phoron powder for some intense flavour. This side dish can be relished either with rice or chapatis.
The Bengali term Panch Phoron in simple terms is a 5 spice mix consisting of fennel, mustard, fenugreek, cumin & nigella seeds. It is commonly used for tempering any curry preparation.
The powdered form of it is also used as a garnish on curries, chutney, dal, pickles, etc. The aroma of Panch Phoron brings back a string of fond memories of my stay in Kolkata. It is one of my favourite spices. It is widely used in Bengali, Bangladeshi & other Eastern cuisines.
- 500 gms. Colocasia (arbi), boiled, peeled & sliced
- 1 onion, roughly chopped
- 1 tomato, roughly chopped
- 1" ginger
- 3-4 garlic cloves
- 3-4 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, nigella & cumin seeds)
- 1-2 green chillies, slit
- 1/4 tsp. asafoetida
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. panch phoron powder
- 1 tsp. raw mustard oil
- 1-2 tbsp. coriander leaves, chopped
Blend onion, ginger, garlic and tomatoes to a smooth paste and keep aside. Heat 2 tbsp. oil and fry the sliced colocasia till light brown in colour. Drain and keep aside.
Heat remaining oil and temper with panch phoron, slit green chilies and asafoetida. Sauté for a few seconds. Add the onion paste and stir fry till the oil separates.
Add all the dry spices (except panch phoron powder) and mix well. Then add the fried Colocasia and give it a stir so that it is well coated with the masala.
Continue to cook on a low flame for 2-3 minutes. When done, add the mustard oil, panch phoron powder and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapatis.
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