Mizoram’s Panch Phoran Tarkari

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I am in love with this Regional Cuisine theme which we are doing every month for our group, Shhhhh Cooking Secretly group. No matter how busy I am, or It might sound that it may not be doable for me. But I am always saying yes to this challenge. The reason is these states are difficult and their cuisine is not much popular. Saying yes to difficult cuisine is not easy, and especially when you know that it might happen that you have to eat all that alone. But it’s fun. You really need to explore the region and learn. You learn a lot about its culture, diversity, food, etc. Isn’t’ blogging another area where you just keep on learning?

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Mizoram’s Panch Phoran Tarkari

So coming today’s recipe. I decided to make Mizoram’s Panch Phoran Tarkari for the state Mizoram. This dish is popular in Mizoram and is made vegetarian as well as non-vegetarian. In vegetarian version Brinjal, Pumpkins and potatoes are used and in Non-vegetarian version, chicken is mostly used. It is perfectly spiced with Panch Phoran. I had to skip the pumpkins as it is not in season. I replaced it with cauliflower. Actually you can use any combination of vegetables here. I have adapted this recipe from here.

Panch Phoran – The Indian Five Spice Blend

Panch Phoran is a mix of whole spices in equal parts. Fenugreek, Nigella Seeds, Fennel Seeds, Cumin seeds and Mustard. It is commonly used in eastern parts of India and it literally translates into Panch means Five and Phoran means tempering. This five spice mix adds a wonderful flavour and aroma to the dish. One needs to simply mix the spices and use it in the tempering. This spice mix can be made ahead and stored in an airtight container.

A Little about Mizoram

Mizoram is a state in a northeastern landlocked state in India, sharing borders with three of the seven sister states namely Tripura, Assam and Manipur. The name is derived from “Mizo” the name of the native inhabitants and “Ram” which means land, and thus Mizoram means “land of the Mizos”. Mizoram is a land of rolling hills, valleys, rivers and lakes. As many as 21 major hill ranges or peaks of different heights run through the length and breadth of the state, with plains scattered here and there. Mizoram is a highly literate agragrian economy but suffers from slash-and-burn or shifting cultivation and poor crop yields. (Souce Wiki)

Mizo Cuisine

The cuisine of Mizoram is similar to other regions of Northeast India and North India. Rice is the staple food of Mizoram. Fish, chicken, pork and beef are popular meats among Mizos. Most of the dish are cooked in mustard oil and the dishes are served on fresh banana leaves. Meals tend to be blander with less oil and more vegetables. A popular dish is bai, made from boiling vegetables (spinach, eggplant, beans and other leafy vegetables with bekang fermented soya beans or sa-um, a fermented pork and served with rice.

The Secret Ingredients & The challenge

This month I was being paired with Sujata roy who blogs at Batter up with Sujata gave me this two secret ingredients, Nigella and mustard seeds and I made this delicious and lip smacking Mizoram’s Panch Phoran Tarkari. Sujata has a wonderful collection of recipes and she specializes in diabetic friendly desserts. I am in love with her rasgulla recipes and just waiting to try all of them. Do check her blog and I am sure you will be hooked on it. I gave her Rice Flour and Jaggery and she made this delicious Koat Pitha.

Ingredients

• 1 Cup Brinjal/Aubergine diced
• 1 small potatoes diced (about 1 cup)
• 1 Cup cauliflower into small florets
• 2 bay leaves
• 2 green chilies
• 1 teaspoon turmeric powder
• 1 tablespoon milk
• 2 tablespoon mustard oil
• 1/2 teaspoon sugar
• Salt to taste
• 1/4-1/2 cup water

Panch Phoran Spices

• 1/2 teaspoon Fenugreek seeds (Methi Dana)
• 1/2 teaspoon fennel seeds (Saunf)
• 1/2 teaspoon mustard seeds (Rai)
• 1/2 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Nigella seeds (Kalonji)

Preparation

• Heat a pan and saute all the spices until it gives a light aroma.
• Let them cool and ground them in mortar and pestle or lightly crush them in a mixer.
• Heat oil in a pan.
• Add in the spice mixture and give it a stir. Do this on medium to slow flame, or else they will burn.
• Now add the bay leaves, vegetables and mix.
• Add the green chillies, sugar, salt, turmeric and mix everything.
• Pour enough water and milk and let the vegetables cook on slow.
• Let this cook until the vegetables are done and the water is almost dried up.

Few More Regional recipes

• Baked Shana Jhieg | Meghalaya Starter/ Snack
• Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
• Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
• Idli Podi
• Akki Roti
• Kashmiri Dum Aloo (No Onion, No Garlic)
• Authentic Pakodi/Pakoda Kadhi

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