Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful stir fry combining tender eggplant and potatoes with the aromatic five-spice blend Panch Phoron, a hallmark of Bengali cuisine. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs eggplant, cut into 1-inch cubes, vegetable oil, panch phoron (Bengali five-spice mix) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 1 tbsp panch phoron and let it sizzle for 30 seconds until aromatic.
  3. Step 3: Add 2 medium diced potatoes (about 300 grams) and stir to coat with the spices; cook for 8 minutes, stirring occasionally, until potatoes begin to soften.
  4. Step 4: Add 2 medium cubed eggplants (about 400 grams), 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt; mix well.
  5. Step 5: Cover and cook for 12-15 minutes over medium-low heat, stirring every 5 minutes, until eggplants and potatoes are tender and edges are lightly browned.
  6. Step 6: Remove lid, increase heat to medium-high, and cook for 3 more minutes to evaporate excess moisture.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm as a side dish.

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