Shaag Begun Borir Ghonto
Shaag Begun Borir Ghonto
Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
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A Bengali speciality – spinach cooked with brinjals and nuggets.
Cooking Time: 20-25 minutesServings: 4 Preparation Time: 15-20 minutes Category: Veg
Ingredients
| • | Spinach leaves (palak),shredded | 2 bunches |
| • | Brinjals,cut into 1 inch cubes | 2 |
| • | Bori (Bengali wadi) | 10-12 |
| • | Oil | 1 tablespoon + for deep-frying |
| • | Fennel seeds (saunf) | 1 teaspoon |
| • | Cumin seeds | 1 teaspoon |
| • | Mustard seeds | 1 teaspoon |
| • | Onion ,chopped | 1 medium |
| • | Ginger-garlic paste | 1 teaspoon |
| • | Salt | to taste |
Method
Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside.
Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and saute for a minute.
Add spinach, fried boris, fried brinjal and salt. Mix well, cover and cook for a few minutes or till the spinach wilts. Serve hot.
Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside.
Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and saute for a minute.
Add spinach, fried boris, fried brinjal and salt. Mix well, cover and cook for a few minutes or till the spinach wilts. Serve hot.
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