Palong Shaag Bata (Spinach Chutney - Bong style)

Name: Palong Shaag Bata (Spinach Chutney - Bong style)
Cuisine: Indian
Ingredients: 2-3 bunches spinach leaves and tender stems, washed & drained; 1 tbsp mustard oil; 1 tsp nigella seeds; 1 tbsp chopped garlic; 2-3 green chilies, slit; As Per Taste salt; 1/4 tsp turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#WDC - This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali-style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh.

Palong Shaag Bata is an age-old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant-style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants.

Very few ingredients are required to dish out this chutney and are sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. I would like to dedicate this dish to my Late Mom who has introduced me to this lip-smacking recipe and which was also her favorite.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesspinach leaves and tender stems, washed & drained
1 tbspmustard oil
1 tspnigella seeds
1 tbspchopped garlic
2-3green chilies, slit
As Per Tastesalt
1/4 tspturmeric powder

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Steps

1

Heat oil in a Kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.
2

Now add the chopped spinach, salt, and turmeric powder. Sauté till it is dry. Keep aside to cool.
3

Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice.