Bengali 5 Spice Eggplant

Bengali Eggplant

Bengali 5 Spice Eggplant

I grew so many eggplants and butternut squash this last winter we’re still eating the squash.


1 Eggplant
1 Butternut squash
1 large boiling potato ( I used a Yukon Gold)
2 dried red chilies broken in half (I use chile arbol from Rancho Gordo Foods)
1 Tbs Bengali 5 Spice Mixture *
2 Tbs vegetable oil. I use coconut oil
2 Tbs chopped fresh curry leaves. (if you don’t have these leave them out for there is no substitute)
5 cups of mixed vegetables (eggplant pumpkin, squash, peas) cut up into 1 inch pieces
1 cup of peas fresh, or defrosted frozen
1/2 tsp paprika
1 tsp of salt
1 tsp sugar
1/2 cup chopped fresh cilantro

5 spice blend.
2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seeds
3 Tbs kalongi,aka nigella, aka black onion seeds
2 Tbs fenugreek seeds

Full recipe: Bengali 5 Spice Eggplant

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