Stir-fry vegetables with Panch Phoran - A Bengali delicacy

I was blog-hopping the other day when I came across Bong Mom's Cookbook a lovely blog specializing in bengali cuisine. I very much loved her writing and the dishes and the way she presented those and was delighted to see so many authentic and delicious traditional recipes. I was totally new to bengali cuisine and wanted to try some dishes, so decided to start with a stir-fry dish with panch phoran - an amazing five spice blend.

Ingredients:
Pumpkin - cubed - 2 cups
Potato - cubed - 1/2 cup
Radish - cubed - 1/2 cup (You may use any vegetables of your choice)
Spinach - 2 handfuls - chopped
Garlic - 1 clove - minced fine
Dry red chilli - 3 - broken
Cumin - 3/4 tsp - roast and make as fine powder
Panch phoran mix - 1 tsp
Oil - 1 tsp
Salt - to taste
Panch phoran mix:
Equal amounts of Fenugreek seeds, Mustard seeds, Fennel Seeds, Cumin Seeds, Nigella seeds.

Method:
Heat oil in a pan and add the panch phoran mix and saute until the cumin seeds pop. Add the broken red chillies and minced garlic. Add the potatoes and radish and mix. Cover and cook for 3 to 4 mins, stirring once in between. Add the cubed pumpkin, mix well and cook with the lid on for 5 mins until the pumpkin is soft. No need to add any water since the vegetables cook in their own moisture. Add the chopped spinach with the ground cumin and salt. Mix well and saute until the spinach wilts. Serve hot with rice or roti.

I am sending this to Flavors of Bengal event by Nayna, guest hosted by Priya of Mharo Rajasthan.

Also sending this to Vegetable/Fruit a Month - Spinach event by Priya of Mharo Rajasthan  guest hosted by Reshmi of Rasoi and to CWS-Mustard seeds event by Priya, guest hosted by Kiran of Sumadhura.