Description
Palong Shaker Ghonto is a delightful medley of ingredients including Spinach, Potato, Eggplant, Pumpkin, Radish, and crispy lentil dumplings called Bori, all cooked in the traditional Bengali style and seasoned with Panch Phoron.
Ingredients
Units
Scale
Veggies
- 500g Spinach
- 2 Potato (big)
- 1 Eggplant (big)
- 1 Radish
- 3 Radish Leaf (optional)
- 100g Pumpkin
Tempering
- 1 Tsp. Panch Phoron (Whole)
- 4 Dry Red Chili
Spices and others
- 1 Tsp. Panch Phoron (Powder)
- 1 Tsp. Red chili powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Sugar (optional)
- 1 Tsp. Salt or to taste
- 15 Bori/ Sun-dried lentil dumplings
- 3 Tbsp. Mustard Oil
Instructions
- Start by peeling and cubing all the vegetables, except for the spinach. For the spinach, either blanch it in boiling water for 5 minutes or microwave it for a quick minute. Personally, I find the microwave method ideal for green veggies.
- Don't forget to do the same with the Radish leaves.
- Heat up some oil in a pan and fry the Bori, those wonderful sun-dried lentil dumplings.
- In the same oil, temper it with cracked red chili and the magical Panch Phoron, allowing the spices to sizzle and release their flavors.
- Next, add the potatoes and sauté them on medium flame for 5 minutes.
- Now it's time to add the other vegetables, excluding the spinach and Radish leaves.
- Cover the pan and let the veggies cook until they become tender and soft.
- Sprinkle in Turmeric Powder, Chilli Powder, Panch Phoron Powder, sugar, and salt. Give it a good sauté for about 5 minutes.
- Finally, introduce the chopped spinach and Radish leaves to the mix, ensuring they blend well with the rest of the veggies.
- Cover the pan again and let it cook on low flame for another 8-10 minutes. This allows the vegetables to release their moisture and become even more tender.
- Don't forget to add the fried Bori in between for that extra touch of flavor and texture.
- Once done, remove the heavenly mix-veg, or Bengali Palong Shaker Ghonto, from the flame and serve it piping hot with Khichuri or Steamed Rice and Dal.
Notes
- Sugar is optional however it balances the flavors.
- You have the option to substitute any other oil in place of Mustard oil, but the strong taste of mustard oil adds more flavor to ghonto.
- Including radish leaves is not mandatory, but they provide a wonderful taste to the dish. If you don't like radish, you can omit them.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 65g
- Calories: 213
- Sugar: 5.3g
- Sodium: 294mg
- Fat: 9.1g
- Saturated Fat: 1.1g
- Carbohydrates: 28.6g
- Fiber: 10g
- Protein: 7.1g
- Cholesterol: 0mg