Panch phoron diye macher jhol (Fish Broth using Bengali five spices)

I had this at Sujaya di's place some months ago. When Summer came, I started craving for something light and nourishing. If you have access to freshly -caught fish(one of our friend's supply us with his catch of the day sometimes. Joy da , I am talking about you :) ) you can use this recipe with great jubilation. Sometimes, I even use frozen Tilapia fillets and it tastes as good.

পাঁচ ফোড়ন  দিয়ে মাছের ঝোল 

1. Steam the frozen fillets for a minute in microwave(Skip this step if you are using fresh fish)
2. Dry excess water with paper towels. Cut the fillets into halves. Rub on both sides evenly: freshly squeezed lime juice, turmeric, salt, red chili powder, bhaja masala(dry roasted cumin-coriander, ground to powder). Keep aside.
3. In a wok, add mustard oil and shallow fry the fish. Remove and drain in paper towels
4. In the same oiil, you used for frying, add 1 tsp panch phoron (equal parts fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed), minced onions, minced garlic, minced ginger and minced green chilies.  Sometimes, I slip a few extra methi or fenugreek seeds because I like its flavor in fish broth.
5. Add potatoes (steam in a microwave to save cooking time). When the potatoes are about done, add diced tomatoes. After sauteing for a while (Bengali : কসানো ), add lukewarm water (1 cup , 1 min in microwave). Cook covered. 
6. Add the fish and turn at the most once. Add chopped cilantro when it is about done. Kill the flame. Serve with steamed rice.

You may use salmon fillet for this light broth. Temper it with kalo jeere and methi instead of panch phoron.

Bengali Vegetable Medley (Panch mishali)

Version 1

 Version 2: Added beets for some color

Ingredients:
Chopped cabbage- half
Butternut squash- a quarter
Radish: 1 medium
Roma tomatoes: 2
Potatoes: 1 or 2
Green Peas : 1/3 cup
Dry red chili: 1 (break into 2) or  2 Green chilis slit in halves
Panch phoron: 1 tsp.
Turmeric powder: a pinch or so ( I don't like too much turmeric in my food)
Salt to taste
Sugar to taste
Oil: 2-3 tbsp.
Fresh coriander leaves/cilantro for garnishing

Method :

1. Cut radish, butternut squash, tomatoes and potatoes into cubes. Chop cabbage leaves, thaw some frozen green peas.
2. In a pan, heat 2 tbsp. oil, temper with Panch phoron, and bay leaves.
3. Add vegetables, salt, turmeric powder and a vegetable masala (like Badshah Sabji masala or dry roasted cumin/coriander powder) if you prefer. It is good simply with grated ginger and green chilies too.
4. Stir-fry together for 20-30 minutes in medium flame. Bengalis usually add a spoonful of sugar and ghee at the end. If you add pumpkin or butternut squash in the recipe, you don't need extra sugar for sweetness.
5. Remove from heat and garnish with fresh coriander leaves/cilantro. (or add before you stop the flame/heat)

You may also use other vegetables like carrots, beets, cauliflower or drumsticks. I prefer the radish-butternut squash combination and then I add/subtract other vegetables on whim or availability. It is a  great way to clean to clean your fridge before your weekly groceries.

You can add fresh spinach leaves and chana dal for tempering as a variety. You may also add chopped banana blossom (mocha) or fried lentil fritter (dal er bora) for a different flavor.