Easiest Way to Make Speedy Palong Shaag Begun Torkari (Spinach Eggplant Curry)

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Palong Shaag Begun Torkari (Spinach Eggplant Curry). One of my favorites food recipes. This time, I will make it a bit unique. 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 begin with this recipe, we have to first prepare a few ingredients. You can have Palong Shaag Begun Torkari (Spinach Eggplant Curry) using 11 ingredients and 3 steps. Here is how you cook it.

#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 Get 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

Instructions 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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So that's going to wrap this up with this exceptional food Recipe of Homemade Palong Shaag Begun Torkari (Spinach Eggplant Curry). Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!