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Bengali Sweet & Sour Eggplant

July 06, 2016

Bengali Sweet & Sour Eggplant

Aside from just grilling and frying your eggplant, you can do more with this Bengali Sweet & Sour Eggplant recipe. It is sweet, spicy and tangy, all at the same time plus, the Bengali Five Spice (Panch Phoron)adds more flavor makes it even more special.



  • 2 Japanese Eggplants, cubed
  • 2~3tbsp Raisins
  • 1tsp Bengali Five Spice (Panch phoron)
  • 1 Dry Red Chili
  • 1~2 Green Chili (optional)
  • 1tsp Tamarind paste
  • 2tsp Sugar
  • ½tsp Turmeric
  • 2tsp Poppy or Sesame seeds (optional)
  • To taste Salt
  • 2tbsp Cilantro, finely chopped


  1. Heat 2tbsp oil in a pan. Add Bengali Five Spice (panch phoron) and dry red chili, when the seeds start to splutter, add the eggplant and green chili (if using) and toss to coat them with the spices.
  2. Cook on medium high heat to cook the eggplant and brown it slightly around the edges.
  3. Add turmeric, tamarind paste, sugar and salt. Stir in 1cup of water and mix well. Add the raisins. Cover and cook till the eggplants are tender, but not mushy. The sauce will get thick at this stage. Add more water if you want the sauce to be soupy and thin.
  4. Add the poppy or sesame seeds, if using and simmer for couple of minutes. Turn off the heat and sprinkle with cilantro. Serve in a small bowl at the end of the meal.


Click here to buy Bengali Five Spice and other herbs and spices


Source: Cook Eat Share


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