Palong Shaag Begun Torkari (Spinach Eggplant Curry)

Name: Palong Shaag Begun Torkari (Spinach Eggplant Curry)
Cuisine: American
Ingredients: 2-3 bunches spinach, washed and chopped; 2-3 long eggplants, cubed; 2 onion, chopped; 2-3 garlic cloves, chopped; 1 tbsp ginger, chopped; 2 tbsp mustard oil; 2 dry red chilies, broken; 1 tsp panch phoron; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - This is a Bengali style spinach curry combined with eggplants. But you can go ahead and use potatoes, red pumpkin or radish instead. It is generally had with plain steamed rice, but it can also be had with chapati. Vadi / dried lentil dumplings can be added, depending on the availability to give this dish a nice crunchy effect. The tempering of dry red chilies and panch phoron gives an authentic touch to this delicacy.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesspinach, washed and chopped
2-3long eggplants, cubed
2onion, chopped
2-3garlic cloves, chopped
1 tbsp ginger, chopped
2 tbsp mustard oil
2dry red chilies, broken
1 tsp panch phoron
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder

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Steps

1

Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.
2

Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
3

Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.