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Saturday 25 October 2014

Bodi diye Palong Shaag Begun Torkari (Spinach Eggplant curry with Dried Lentil Dumplings)

           This is a very simple and a healthy homemade Bengali dish, which is generally had with steamed rice at the beginning of a meal. It is very nutritious as spinach is a storehouse of iron, proteins and calcium. 

          As any greens are generally good for our health, this recipe which has a minimum of spices is ideal for a daily dosage of nutrients in our diet. The addition of bodi (mangodi / dried lentil dumplings) gives a good crunchy effect to this dish.

  • 8-10 long eggplants, cubed
  • 1 bunch spinach, chopped
  • 2 tbsp. mustard oil
  • 8-10 bodi (mangodi / vadi), fried and crushed
  • 1 tsp. kalonji (onion seeds)
  • 1 dry red chilly
  • 1" ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 green chilies, slit

          Heat oil in a pan and temper with kalonji and red chilly. After it stops sizzling, add the ginger and saute for a few seconds. 

          Then add the eggplants and saute till half done and till they turn slightly brown.

          Add the spinach, salt, green chilies and turmeric powder. Fry till dry and till all the moisture dries up. Add the crushed bodi and serve hot with plain steamed rice or chapati. 

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