Untitled Recipe
- 5m Prep Time
- 15m Cook Time
- 20m Ready In
A simple vegetable dish cooked with panch phoron and tomatoes, where the seeds are fried until fragrant before adding vegetables and tomatoes to create a thick, caramelized sauce.
Ingredients
- cumin
- nigella
- mustard seed
- panch phoron
- tomatoes
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.2 mg
- Iron: 0.59 mg
- Magnesium: 23.8 mg
- Phosphorus: 52.3 mg
- Potassium: 368 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- cumin
- nigella
- mustard seed
- panch phoron
- tomatoes
Let's Cook
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Step 1.
Heat a good slug of oil in a pan over medium-high heat until shimmering. Add the seed spices (such as cumin, nigella, mustard seed, or panch phoron) and fry, stirring constantly, until they are fully frizzled and browned, about 30–60 seconds. Do not add any other ingredients until the seeds are done awakening.
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Step 2.
Add the vegetables to the pan and stir to coat with the spiced oil. Cook, stirring occasionally, until the vegetables begin to soften, about 3–5 minutes.
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Step 3.
Add tomatoes to the pan and cook over medium heat, stirring occasionally, until they break down and turn from acidic red to a caramelized, warm brown, about 8–10 minutes. This allows the aromatic oils to percolate through the tomato water, intensifying sugars and turning tartness to tang.
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Step 4.
Continue cooking until the vegetables are tender and the sauce has thickened to your liking. Adjust seasoning if needed and serve.