Panchamrut is a Chutney like preparation served as a side in Pathare Prabhu wedding feasts.
The smoky masala is very versatile and can be used to flavour an assortment of vegetables and even pairs well with pork! (Purists may shudder at the mere thought… but don’t beat it till you try it).
The panchamrut masala comprises of a host of ingredients including, Coriander Seeds, Sesame Seeds, Bay leaves, Cinnamon, Nag kesar , Star Anise, Stone Lichen (dagadful), Dessiccated Dry Coconut. All of these are roasted separately and ground to a masala powder.
The recipe I’m posting today is my own take on this classic. I’ve made a few tweaks to suit my taste. The original dish is made without any onion and coriander leaves. Mine is closer to a standard Marathi style Bharla Vanga.
Heat oil, splutter a few mustard seeds and hing, add a few curry leaves and a chopped onion. Sauté the onion till brown.
Next, slit the eggplants vertically till the stalks, leaving them attached. Stuff these with a tsp of panchamrut powder, turmeric and red chilli powder to taste, season with salt and little sugar and add to the browned onions.
Let the eggplants cook in their own steam till almost done. Add 2 tbsp of tamarind pulp and 2 tbsp of jaggery. Mix well and cook further for 4-5 minutes.
By now the sauce is syrupy and coats the eggplants completely. Dish out and garnish with some chopped coriander leaves.
Serve with chapati / bhaakri.
4-5 Eggplant (small)
2 tbsp Onion (chopped)
1 tbsp Oil
4-5 Curry leaves
Panchamrut Powder – 3 tbsp
Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Mustard seeds – ½ tsp
Tamarind Pulp – 2 tbsp
Jaggery – 2 tbsp
Salt to taste