Bengali Veggie Stirfry AKA Palak Chorchori.

This is a very simple and easy to make dish and tastes great. It tastes best with rice but since we cannot have grains we just have it as it is.
The flavoring agent in this dish is a blend of five spices called Panch Phoron. It is a very commonly used spice blend in Bengal.

Panch Phoran:This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

Ingredients:

• Cumin seeds
• Fennel seeds
• Nigella seeds
• Fenugreek seeds
• Mustard seeds

Preparation:

• Mix all the above in equal quantities and store in an airtight container.

OR you can buy a pack from the Indian store.

Ingredients:

1. Eggplant -1.
2. Radish - 1 or 2 depending upon the size but more than the eggplant.
3. Carrots -  equal amount as the radish.
4. Spinach - equivalent to the total quantity of the other veggies.
5. Panch phoron.
6. Whole dried red chillies - 3 to 4.
7. Salt - according to taste.
8. Honey - 1 heaped Tsp or according to taste
9. Turmeric - 1/2 Tsp
10. Ghee - 1 Tsp 
11. Cooking oil - 2 Tsp.

Process:

• Wash and cut all the vegetables into desired shaped pieces.
• Keep in mind you need to peel the radish before cutting onto further smaller pieces.
• In an iron skillet take 2 Tsp cooking oil and heat over high flame.
• When the oil is hot add the whole red chillies and lower the heat.
• When the chillies become almost blackish in color, add 1 teaspoon Panch Phoron.
• After 30 seconds add the cut vegetables and stir thoroughly.
• Add salt according to taste.
• Add very little turmeric, so that the original color of the vegetables is not masked.
• Cover and let cook on medium heat for 4 - 5 minutes.
• In the mean time wash the spinach thoroughly and chop into smaller pieces. If you are using baby spinach leaves you need not chop them.
• When the vegetables are almost done add the Spinach and stir and mix throughly.
• After 1 minute, add honey.
• Now keep stirring making sure that you don't mash the eggplant, dry down the whole thing to a desired consistency.
• Now remove from heat, add ghee and cover for 5 minutes.
• Make sure that the ghee spreads evenly before serving.
• Serve Hot!