Paanch Phoron; powerpuff spices

Now for those who end up using Garam masala powder and are seeking some fresh waft of flavor and taste in their food here's Paanch Phoron.
Its also for those who wants to be away from garlic and onion or love mild bursts of flavor once in a while, also for the purely vegetarians as it can spin wonders to squash, brinjal, pumpkin, potato and a host of other vegetables.
Paanch phoron is a mix of five whole spices namely,

• Cumin/ Jeera
  
• Fennel/ Sauf
  
• Nigella/ Kala Jeera
  
• Fenugreek/ Methi
• Omum/Ajwain or Mustard/ Sarson
  

There is a bit of discrepancy about the fifth spice, according to my mum its a spice called Radhuni which was originally used but now its been replaced with either Ajwain (the one I use bought from a shop in Kolkata) or Mustard (as per some folks on the net). Each of which is added in equal proportions in an air tight container and voila!...its ready to be used. * The primary flavor is dominated by the first four spice mix, so if you add ajwain which has a stong presence of its own add in small quantity. 'Paanch' means 'five' and 'Phoron' is the Bengali word for 'tempering'. Paanch Phoron is suppose to have medicinal properties, it promotes easy digestion and keeps the body cool during hot summer months.

A simple recipe to make red pumpkin and potato curry (Aaloo kumro Chechki) will be-
1) Peel and chop potato in vertical wedges (in Bengali cooking vegetable are cut in a certain way for a particular type of dish and chopping them wrongly is said to be a huge turn off while eating!)
2) Peel and chop red pumpkin also in vertical wedges.
3) Add some mustard oil in a shallow pan or kadai when hot add a pinch of hing (asafoetida) and a tea spoon of paanch phoron, quickly add the chopped vegetables and close lid, (so it does not splinter all around).
4) Toss the vegetables for a minute or so and to this add salt, pinch of sugar, turmeric and red chili powder and add water .
5) Close the lid again and simmer till the vegetable are tender, they should retain their structure over handling will lead to a squashy pulp.
*some people like a watery consistency and some don't so add water accordingly.
6) You can replace pumpkin with brinjal, zucchini or any other variety of squash.
7) You can add chopped cilantro/coriander and split green chili just before serving.

I have seen my grandmother prepare this dish and I cannot express how simple yet flavorful the dish taste. It goes well with Chapati or even better with Plain Paratha. I would suggest taste this dish at a Bengali household and then try it in your kitchen because unless you know how it's taste in its original setting it's very difficult to anticipate what cooking with paanch phoron can be like!

Comments: Fish also goes very well with paach phoron, specially small whole fish, try following the same recipe. Mango chutney (aamer ambal) is another easy preparation using this spice.
Coming soon....