This is my version of Kolmi Shaag (water spinach) cooked in a traditional homemade Bengali style. It can be cooked with eggplants or potatoes, but here I cooked with boiled & cubed raw banana. I also added fried and roughly crushed bori / vadi to the end product for some crunch.
It is best had with some plain steamed rice and a tsp. of ghee makes it more delicious. It can also be had with phulkas. Same method can be applied while preparing with any other greens. So check out the step by step pictorial recipe to prepare it.
- 3 bunches of Kolmi shaag (water spinach)
- 1 raw banana, boiled & cut into small cubes,
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 2 tbsp. mustard oil
- 10-12 bori / mangodi / vadi
- 1 tsp. kalonji (nigella seeds)
- 1 dry red chili, broken
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
Discard the stems of the greens and chop finely. Keep aside. Heat oil and fry the bori till golden brown in colour. Drain and keep aside. When cool, crush it coarsely.
Temper the same oil with red chilli and kalonji. Saute for a few seconds. Add the boiled raw bananas and saute for a minute. Then add the turmeric powder and cumin powder. Saute for a minute or two.
Then add the onion and garlic and continue to fry till light brown. Now add the chopped kolmi shaag and salt. Fry on a low flame till they are cooked and dry.
When done, add the crushed bori / vadi and give it a stir. Serve hot with plain steamed rice or chapatis.
Discard the stems of the greens.
Chop finely & keep aside.
Boiled raw banana cubes.
Heat oil & fry bori till golden brown. Drain & keep aside.
When cool, crush it coarsely.
Temper same oil with red chili & kalonji. Sauté few seconds. Add boiled
raw bananas & fry for a minute.
Add cumin powder & turmeric powder. Sauté for a minute.
Add onion & garlic. Continue to fry till light brown.
Add chopped greens & salt. Fry on a low flame till cooked & dry.
When done, add crushed bori / vadi & give it a stir.
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