A quick dry veggie side today. The spice mix used for this turnip preparation is called Panch Phoran. is a spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means “five spices”.Jump to Recipe
This spice blend can be used to make any dry vegetable side dish. Try it with cauliflower, belleppers and potatoes, just potatoes, or any not too sweet chunky vegetable. The nigella seeds have a distinctive onion-garlic-pickle kind of taste, so its not necessary to add garlic or other strong flavors. Fenugreek gives the bitter and fennel and cumin the fresh taste.
The spice mix used for this turnip preparation is called Panch Phoran. is a spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means "five spices".
- Mix equal quantities of Fennel, Fenugreek, brown mustard, Nigella and Cumin seeds.
- 1 teaspoon organic canola
- 1/4 cup chopped onion
- 1/2 teaspoon turmeric powder
- 1 cup Turnip peeled and cubed
- 1/2 teaspoon salt or to taste
- chili flakes or black pepper to taste
In a medium pan, add oil and heat at medium.
- When the oil is hot, add 1-2 teaspoons of coarsely ground Paanch phoran. Start with 1 teaspoon, you can add more later to taste. The spices have quite a strong individual taste.
- Mix for a half a minute till the spices start to give out an aroma.
Add onion and mix well.
- Cook for 2-3 minutes until translucent.
Add turmeric powder and mix.
Add Turnip, salt and chili flakes or black pepper to taste.
- Mix well, cook covered on low heat for 10-12 minute, or until tender(depends on the size of the cubes) Stir occasionally in between. Also, taste test when just about done and adjust salt and spice mix.
- Serve hot as a side.
Nutritional values are based on one serving