Spinach Mishmash(Palak Shaak Ghonto)

Name: How to cook Spinach Mishmash(Palak Shaak Ghonto) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Spinach Mishmash(Palak Shaak Ghonto)

#ws1 'Ghonto’ is a mishmash of any leafy green with veggies. This is a kind of panchmishali torkari in that it uses an assortment of vegetables—potatoes,pumpkin, mooli (radish), sheem (broad beans) and brinjal besides spinach (palong/palak). Lentil dumplings (Bori) adds a beautiful crunch to this Paanchphoron flavoured dish. A perfect winter vegetable dish in a typical Bengali lunchspread.

Ingredient

Food ration :

3 people

Cooking time :

30 minutes

300 gm

Spinach/Palong Shake

small brinjal

potato

150 gms

diced pumpkin

4-5

flat beans or sheem

small radish

1 tsp

ginger paste

green chillies

7-8

bori

6 tbsp

mustard oil

1/2 tsp

panchforon

dry red chilli

1 tsp

salt

1/2 tsp

turmeric powder

Cooking instructions

* Step 1

Separate spinach leaves from the stalk. Divide the stalks into segments. Pile both the spinach leaves and stalks into a pan. Add 2 g salt. Cover and steam on medium heat for 5 minutes. Cut brinjal, potatoes, and pumpkin, radish into cubes. Wash and keep aside. Heat 4 tbsp oil in a deep frying pan and sauté the lentil dumplings on low heat until brown. Remove and keep aside.

* Step 2

Now heat 1 tbsp oil again, temper with dry red chilli and paanchphoron. Once it splutters add ginger paste and sauté quickly for a few seconds. Next to add all the veggies except spinach. Add in ½ tsp of turmeric powder, green chillies, and salt. Mix well, cover and cook on medium heat for 5-6 minutes, stir in between.

* Step 3

Add the spinach, mix, and cook, covered on low heat until everything become tender. Check salt, remove from the heat and transfer to a bowl. Garnish with crushed lentil dumplings.(Be gentle or the veggies may become mushy).Serve hot with steamed rice.

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Tag

Spinach/Palong Shake small brinjal Potato Diced pumpkin flat beans or sheem small radish ginger paste green chillies bori Mustard oil panchforon dry Red chilli Salt turmeric powder

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