Panch Phoron Flavoured Colocasia Curry

          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 favorite 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
• 1/2 tsp. salt or 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 color. 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. 

Panch Phoron Raita (Yoghurt Sauce tempered with Bengali Five Spice)

          Raita is a must have yoghurt sauce that is relished especially with Biryani and pulao. Do try this version of mine where I tempered with panch phoron (Bengali five spice), dry red chili and onion. This is then poured over the yoghurt and it is that simple. A pinch of panch phoron powder to the end product gives this dish an added flavour. Very delicious, relish it with pulao, biryani, plain steamed rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1 cup yoghurt
• 1/2 cup water
• salt to taste
• 1 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 dry red chilies, broken into half
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped
• a pinch of red chili powder
• a pinch of panch phoron powder 

          Whisk the yoghurt, water and salt. Heat oil and temper with whole dry red chilies and panch phoron. 

          After it stops spluttering, add the onion and fry till light brown. Switch off the flame. Pour this tempering over the yoghurt and mix well. 

          Garnish with coriander leaves, a pinch of red chili powder and a pinch of panch phoron powder. Enjoy as a side dish with pulao, Biryani or plain steamed rice.

                             Heat oil & temper with whole dry red chilies & panch phoron. 

                                  After it stops spluttering, add onion & fry till light brown. 

                                 Pour this tempering over the yoghurt & mix well. 

                       Garnish with coriander leaves, a pinch of red chili powder & a pinch of
                       panch phoron powder (opt). Enjoy with pulao, Biryani or steamed rice.