Bachu's Begun Panch Phoron - Eggplant Flavoured with 5 Spices

Begun Panch Phoron

My brother sent me this photograph of his Begun Panch Phoron. The five spices are cumin, fennel, nigella, mustard and fenugreek seeds. These seeds are sputtered in oil for tempering and more are later roasted and ground to add flavour to the stir-fried eggplants. Cut the eggplants in bite-sized pieces. Bachu cut them in long pieces. I diced mine.

Here is my dish.

Ingredients
2 globe or 4 Japanese eggplants, cut in bite-sized pieces
1/2 tsp. turmeric powder
1/2 tsp. Kashmiri mirch/paprika
2 onions, sliced
1 tomato, diced
6 garlic cloves, minced
1/2 tsp. panch phoron seeds
1/2 tsp. roasted panch phoron powder
1/4 tsp. garam masala powder
a few cilantro stems, minced
2 green chilies, minced
4 Tbsp. vegetable oil/ghee

Directions

1. Toss eggplant pieces with turmeric and paprika and set aside.
2. Heat oil over medium-high heat and sputter panch phoron seeds.
3. Add onions and stir-fry for a few minutes.
4. Add eggplant pieces to onions and stir-fry until lightly golden.
5. Add tomatoes, cover and simmer until oil resurfaces.
6. Tip eggplant into skillet, stir well, cover and simmer for 5 minutes.
7. Turn eggplant pieces over and season with salt to taste, garam masala and panch phoron powders.
8. Stir well and simmer for 2 more minutes.
9. Garnish with ghee, cilantro and green chilies.

Serve with steamed rice or chapatis.