Whenever we consider for leafy vegetable rich with anti-oxidants , rich in vitamin A and C ,the first thing that comes to our mind is this spinach, teamed with yellow pumpkin and potatoes gives a mushy taste.

Bengali Recipe Spinach curry made with potato, brinjal, pumpkin and moong dal Vadi

This is a very tasty homestyle mixed vegetable curry in which malabar spinach enhances the taste and nutritional value too.#cookpad #malabarspinach #curry #vegetables #WM2

#greenveg /post-4Pui shaag is cooked in various ways both veg and non-veg.In non-veg prawns or fried fish head be it rohu or hilsa is added.But this is a vegetarian recipe.Adding onion and garlic to the vegetables makes it a delicious side dish,but optional and best enjoyed with rice.

#Nov #W1Spinach with Mixed Vegetables or Palong( palak) Shaag Ghonto is a traditional Bengali recipe where nutritious spinach is cooked with an assortment of seasonal winter vegetables.It is a no onion and no garlic dry curry recipe which is slow cooked and made with minimum spices but tastes delicious. Here potato,radish,brinjal and pumpkin are cooked alongwith palak leaves.However other vegetables like shim (broad beans), fried dal bori ( lentil dumplings) may also be added.This paanch phoron( five spices) flavoured palong shaag ghonto brings together the flavours and textures from the medley of seasonal vegetables used and is a healthy dish which is best served with steamed rice and dal in a Bengali lunch platter.

Water spinach is popularly known as kalmi shaak in Bengali. It has a wide range of medicinal benefits. This is the best way to prepare it in the tastiest way as well to keep all the medicinal benefits in tact. Serve it with some steamed rice.

Spinach is a leafy vegetable very high in iron and calcium content.it's usage is diverse and is a very common vegetable in everyday meals for Indians both - vegetarian and non vegetarians.#dinner

Malabar spinach (pui saak) is rich in vitamins A and C, iron and calcium. It has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.

#colourgreenThis is a tasty Bengali cuisine and adding different vegetables with spinach makes it a healthy recipe with immense nutritional value.Enjoy mish mash spinach curry with steamed rice.

#rainbowweek4 #yellowIt's A regular vegetarian khichri thali for Bengali people. Contains- khichri, coriendar chutney, black cumins chutney, eggplant fry and dry egg curry. All the items of the thali are prepared with mustard oil and has been served the khichri hot with ghee and mango chutney (optional). Let's cook 😊.

#dalcurryOkra (Abelmoschus esculentus), is known in many countries as ladies' fingers or ochro, is a flowering plant in the mallow family.It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible fat.In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin Ke, with moderate contents of thiamin, folate and magnesium.Today am going to share a delicious recipe with this okra and Lentil. It's a dal curry can be eaten with steamed rice roti or paratha whatever you can. Let's cook 😊. [ Note - Panch phoron is a whole spice blend, used in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means "five spices"( Panch Phoron in Bangladeshi Language) and is also known as in; Maithili panch phoron), Nepali Padukone Masala), Assamese (pas phoṛôn) and  Odia pancha phutana).]