Thursday, 20 February 2014

Palong Shaak-er Niramish Ghonto: (Spinach Ghonto)


Spinach– 1 bunch, chopped 

Broad Beans,chopped – 1 cup

Pumpkin – cubed – 1 cup

Potato – 1 medium,cubed

Radish– 1 medium,cubed

Ridged Gourd- 1,cubed

Eggplants– 3,small,cubed

Turmeric Powder – 1 tsp

Salt to taste

Sugar-1 tsp

Dry Red Chillies – 2

Panch Phoron – 1 tsp

Mustard Oil – 3 tsp

Kasundi-2 tsp

Dried Lentil Dumplings –1/2 cup


Cut the Spinach and wash thoroughly.

Cut all the Vegetables into pieces. 

Heat 1 tsp of Mustard Oil in a Kadhai and fry the dried Lentil dumplings and keep aside.

Heat remaing mustard oil & put the Panch Phoron and dried Red Chillies into the Kadhai and let them sizzle.

Add all the Vegetables and sauté for 5 minutes so that all the vegetables are a little fried and are coated in Oil.

Add the Turmeric Powder, Sugar and Salt and mix well.

Now add the Spinach and mix.

Keep mixing the Spinach slowly, no water is added to this preparation, the Spinach will produce enough water for all the Vegetables to cook thoroughly.

Add the kasundi and mix.

Let it simmer for about 15-20 minutes on medium flame.

At the end when the Veggies are cooked and the ghonto has dried up add the Dried Lentil Dumplings. 

Serve with Plain White Rice.

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