Panch Phoron Labra (Bengali Five-Spice Seasonal Vegetable & Pumpkin Medley) – Authentic Bangladesh Recipe
Tempered in sizzling panch phoron five-spice so the vegetables melt into a fragrant, harmonious stew.
- Country of Origin
- 🇧🇩 Bangladesh (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed sweet pumpkin, Eggplant, Potatoes, Bengali panch phoron (fenugreek, Nigella
Ingredients for Panch Phoron Labra (Bengali Five-Spice Seasonal Vegetable & Pumpkin Medley) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed sweet pumpkin, prepped into bite-sized pieces
- 1.5 cups eggplant, washed and trimmed
- 1 cup potatoes
- 1 medium onion and 3 cloves garlic, finely minced with Bengali panch phoron (fenugreek
- 1.5 tbsp traditional Bangladesh seasoning (nigella, cumin, black mustard, fennel seeds), ginger, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed sweet pumpkin for 5 minutes.
- Add minced onion, garlic, Bengali panch phoron (fenugreek, and nigella, cumin, black mustard, fennel seeds), ginger, bay leaf, stirring for 2 minutes until deeply aromatic.
- Add eggplant and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in potatoes right before serving warm.