Steps to Make Favorite Palong Shaag Begun Torkari (Spinach Eggplant Curry)

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Perfect Palong Shaag Begun Torkari (Spinach Eggplant Curry). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Palong Shaag Begun Torkari (Spinach Eggplant Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palong Shaag Begun Torkari (Spinach Eggplant Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Palong Shaag Begun Torkari (Spinach Eggplant Curry) using 11 ingredients and 3 steps. Here is how you can achieve that.

#greenveg - This is a Bengali style spinach curry combined with eggplants. But you can go ahead and use potatoes, red pumpkin or radish instead. It is generally had with plain steamed rice, but it can also be had with chapati. Vadi / dried lentil dumplings can be added, depending on the availability to give this dish a nice crunchy effect. The tempering of dry red chilies and panch phoron gives an authentic touch to this delicacy.

Ingredients and spices that need to be Take to make Palong Shaag Begun Torkari (Spinach Eggplant Curry):

1. 2-3 bunches spinach, washed and chopped
2. 2-3 long eggplants, cubed
3. 2 onion, chopped
4. 2-3 garlic cloves, chopped
5. 1 tbsp ginger, chopped
6. 2 tbsp mustard oil
7. 2 dry red chilies, broken
8. 1 tsp panch phoron
9. to taste salt
10. 1/2 tsp. turmeric powder
11. 1 tsp. coriander-cumin powder

Steps to make to make Palong Shaag Begun Torkari (Spinach Eggplant Curry)

1. Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.
2. Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
3. Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.

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