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Palong Begun Torkari

Nov-13-2017
Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Palong Begun Torkari RECIPE

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. Vadi / dried lentil dumplings are also added depending on the availability to give this dish a crunchy effect. The tempering of dry red chilies and panch phoron gives an authentic touch to this delicacy.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Side Dishes

Ingredients Serving: 3

  1. 2-3 bunches of spinach, washed and chopped
  2. 2-3 long eggplants, cubed
  3. 2 onion, chopped
  4. 2-3 garlic cloves, chopped
  5. 1 tbsp. ginger, chopped
  6. 2 tbsp. mustard oil
  7. 1 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
  8. 2 dry red chilies, broken
  9. 1/2 tsp. turmeric powder
  10. salt to taste
  11. 1 tsp. coriander-cumin powder

Instructions

  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.

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Anchal Sinha
Nov-15-2017
Anchal Sinha   Nov-15-2017

Tasty and healthy dish.

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