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. As spinach contains a lot of nutrients and iron essential for our body, it is best to incorporate in our daily diet.
So how about this quick and simply stir fry? I gave a tempering of panch phoron and asafoetida in mustard oil. Some fried bori / dried lentil dumplings are also added to give a slight crunch to the dish and I finished it off with some kasundi for a mustardy flavour. It is best relished with plain streamed rice.
- 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
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. kasundi (Bengali mustard paste)
Wash the spinach very well 2-3 times under running water. Drain and keep aside. 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.
Then 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.