We the people of Bengal make it a point to have green leafy vegetable in the beginning of our course of lunch. Palong saag is one of our perpetual feature amongst such vegetable preparation. Spinach is one of the most beneficial veggie for our body and particularly now when due to junk food all the necessary vitamins and minerals are lacking in our diet. So, here goes a simple and easy form of spinach preparation.
3 bunches of Spinach leaves / palong saag
Handful of Boris ( are dried balls made out of different kinds of dals)
1/4 tsp Panch phoron (this is the most basic 5 spices mixture that is essential in Benagli household)
1 Onion thinly sliced
Salt & Sugar to taste
Clean and wash the leaves in water 3-4 times. Chop very finely and keep aside. Heat mustard oil in a kadhai and add bori.Fry them till they are golden in color. Remove from kadhai and keep aside. Add panch phoron in the remaining oil and when spluttering stops, add chopped onions. Fry for a couple of minutes and add chopped palak leaves and salt. Cover and cook till the saag is cooked properly. Sprinkle pinch of sugar in kadhai and mix well. Remove from heat and garnish with fried boris. Serve with steamed rice and kasundi (mustard sauce).
User Comments & Tips:
- Panch Phoron is a mixture of equal volumes of the following spices- radhuni, onion seed, aniseed, fenugreek and cumin seeds. In this radhuni can be replaced by black mustard seeds.
- Adding onion is optional here.