What better way to celebrate the quintessential five-spice mix of Bengal than shukto. The light bitter-pungent-earthiness of the blend pairs beautifully with the classic summer vegetables in a light broth of coconut and milk.
about the spice mix
The usual components are fenugreek seeds, nigella seeds, cumin, celery seeds and fennel seeds with some variations including dried red chili seeds and mustard. Our pnach phoron includes the five regular components to which you can add mustard and dried red chili seeds to oomph it up.
|slightly pungent, herbaceous
|The spice mix includes the whole seeds. Store it in an air-tight container away from moisture and sunlight.
|store them in air-tight, preferably, glass jars away from direct sunlight and moisture
what you can cook with it
Use in small quantities in hot ghee before adding vegetables in a light stir-fry. You can also add it while tempering daal with ghee right before serving.