Name: Bori diye Palong Shaak Torkari recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2-3 bunches of Spinach, chopped along with the stems; 2 tbsp. mustard oil; 8-10 bori / vadi (dried lentil dumplings); 1-2 dry red chilies, broken into half; 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds); 1/4 tsp. asafoetida; 1 large onion, chopped; 1 tsp. garlic, chopped; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. kasundi (Bengali mustard paste)

ABOUT Bori diye Palong Shaak Torkari RECIPE

This is an easy traditional Bengali spinach preparation that is most commonly found in all Bengali homes. Any sort of green leafy veggies are generally taken in the beginning of any meal. I gave a tempering of panch phoron and asafoetida in mustard oil.

Ingredients Serving: 2

2-3 bunches of Spinach, chopped along with the stems
2 tbsp. mustard oil
8-10 bori / vadi (dried lentil dumplings)
1-2 dry red chilies, broken into half
1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
1/4 tsp. asafoetida
1 large onion, chopped
1 tsp. garlic, chopped
1/2 tsp. turmeric powder
salt to taste
1 tbsp. kasundi (Bengali mustard paste)

Instructions

Heat oil and saute the vadi till golden brown. Drain and keep aside.
Temper the same oil with panch phoron, dry red chilies and asafoetida. Saute for a few seconds.
Add the garlic and fry till it changes colour.
Add the onion and saute till light brown. Add the chopped spinach, salt, turmeric powder and the fried vadi.
Mix everything well and cook, covered on a medium flame. Stir at intervals and cook till dry.
Add the kasundi and give it a stir. Serve either with plain steamed rice or with chapattis.