Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice.