My father in law was one of the few vegetarian Bengalis. He used to really like this dish. This recipe is of standard Palong Shaager ghonto with a twist that comes from my mom’s side of the family. They always ended with a spoon of nigella seed and green chilli paste which imparts an unique flavor.
- 2 bunches of spinach cleaned and roughly chopped
- 1/2 cup green peas
- 1 cup pumpkin diced
- 10 – 12 beans diced
- 1 medium potato diced
- 1 small radish diced
- 1 medium carrot diced
- 1 small brinjal (egg plant) diced
- 10 sundried lentil cakes (bori)
- 1tsp. paanch phoron
- 2 – 3 dry red chilies
- 1tsp. turmeric powder
- 1tsp. kalo-jeera (nigella seeds)
- 2-3 green chilies
- 1/4 cup chopped fresh coriander greens
- 1tbsp. sugar
- Salt to taste
- Mustard oil
Heat oil and fry the lentil cakes till they are nice and golden brown. Remember boris tend to burn fast so keep an eye on it. Remove and keep aside.
In a grinder grind 1tsp. nigella seeds with 2-3 green chilies and keep ready.
Heat oil and temper the same oil with paanch phoron and dry red chilies. Allow them to sizzle and then add all the vegetables other then spinach and coriander greens.
Add turmeric powder and season with salt and sugar. Cook them covered on medium heat till they are half done.
Add chopped spinach and mix it with the rest of the vegetables. Cover and cook till all moisture is dried up and the vegetables are done. All the ingredients will be cooked by the juice released by spinach.
Remove the lid and add the fried lentil cakes. Add nigella, green chili paste made before and chopped coriander leaves. Drizzle a tsp. of mustard oil over it before you give a final round of mixing.
Serve with plain white rice.