Spinach Mishmash(Palak Shaak Ghonto)

Name: Spinach Mishmash(Palak Shaak Ghonto)
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 300 gm Spinach/Palong Shake; 1 small brinjal; 1 potato; 150 gms diced pumpkin; 4-5 flat beans or sheem; 1 small radish; 1 tsp ginger paste; 2 green chillies; 7-8 bori; 6 tbsp mustard oil; 1/2 tsp panchforon; 1 dry red chilli; 1 tsp salt; 1/2 tsp turmeric powder

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#ws1
'Ghonto’ is a mishmash of any leafy green with veggies. This is a kind of panchmishali torkari in that it uses an assortment of vegetables—potatoes,pumpkin, mooli (radish), sheem (broad beans) and brinjal besides spinach (palong/palak). Lentil dumplings (Bori) adds a beautiful crunch to this Paanchphoron flavoured dish. A perfect winter vegetable dish in a typical Bengali lunchspread.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

30 minutes

3 people

300 gmSpinach/Palong Shake
1small brinjal
1potato
150 gmsdiced pumpkin
4-5flat beans or sheem
1small radish
1 tspginger paste
2green chillies
7-8bori
6 tbspmustard oil
1/2 tsppanchforon
1dry red chilli
1 tspsalt
1/2 tspturmeric powder

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Steps

30 minutes

1

Separate spinach leaves from the stalk. Divide the stalks into segments.
Pile both the spinach leaves and stalks into a pan. Add 2 g salt. Cover and steam on medium heat for 5 minutes. Cut brinjal, potatoes, and pumpkin, radish into cubes. Wash and keep aside. Heat 4 tbsp oil in a deep frying pan and sauté the lentil dumplings on low heat until brown. Remove and keep aside.
2

Now heat 1 tbsp oil again, temper with dry red chilli and paanchphoron. Once it splutters add ginger paste and sauté quickly for a few seconds. Next to add all the veggies except spinach. Add in ½ tsp of turmeric powder, green chillies, and salt. Mix well, cover and cook on medium heat for 5-6 minutes, stir in between.
3

Add the spinach, mix, and cook, covered on low heat until everything become tender. Check salt, remove from the heat and transfer to a bowl. Garnish with crushed lentil dumplings.(Be gentle or the veggies may become mushy).Serve hot with steamed rice.

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ayndrila dutta @titlis_homekitchen

on February 03, 2022 06:14

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen