East Bengali Creamy Vegetable Medley

Ingredients

• 4 tablespoons mustard oil
• 1 teaspoon panch phoron
• 2 dried red chilies
• 2 green chilies, slit lengthwise
• 1 cup red or daikon radishes, cut into 2-inch wedges
• 1 cup cauliflower pieces
• 1 cup eggplant wedges (skin on)
• 1 ½ teaspoons salt
• 2 tablespoons poppy seed paste
• 10 blanched almonds
• 1 tablespoon ghee (clarified butter)
• ½ teaspoon fennel seed powder
• ½ teaspoon red pepper flakes

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