Garden to Table, Bengali 5 Spice Eggplant, An Indian Take On Ratatouille. Recipe

Ingredients

• 1 Eggplant
• 1 Butternut squash
• 1 large boiling potato ( I used a Yukon Gold)
• 2 dried red chilies broken in half (I use chile arbol from Rancho Gordo Foods)
• 1 Tbs Bengali 5 Spice Mixture *
• 2 Tbs vegetable oil. I use coconut oil
• 2 Tbs chopped fresh curry leaves. (if you don't have these leave them out for there is no substitute)
• 5 cups of mixed vegetables (eggplant pumpkin, squash, peas) cut up into 1 inch pieces
• 1 cup of peas fresh, or defrosted frozen
• 1/2 tsp paprika
• 1 tsp of salt
• 1 tsp sugar
• 1/2 cup chopped fresh cilantro
• Here's What To Do:
• Make your five spice blend.
• Bengali 5 Spice Mixture (aka Panch Phoran mixture)
• Mix together
• 2/3 cup cumin seeds
• 1/3 cup fennel seeds
• 1/4 cup black mustard seeds
• 3 Tbs kalongi,aka nigella, aka black onion seeds
• 2 Tbs fenugreek seeds
• Heat a cast iron pan
• Add the 5 spice powder (NOTE: You can grind the Tbs of spice powder before you add it, though I prefer to use the spices whole for this recipe.)
View Full Recipe at The Colors Of Indian Cooking