Bangladesh Saak-er Ghanto

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Bangladesh Saak-er Ghanto

 

1 cup eggplant, diced

1 cup pumpkin, diced

1/2 cup potato, diced

1/2 cup radish, diced

3 cups spinach, roughly chopped

1/2 teaspoon panchforan

1/2 teaspoon ginger paste

1/2 teaspoon turmeric powder

1 teaspoon mustard paste or powder

1 red chilly, halved

1/2 teaspoon sugar

salt to taste

2 tablespoons of ghee

8 to 10 pieces of boris (sundried pulse cakes), deep fried

 

Heat the ghee in a saucepan and add the red chilly and panchforan. When the

seeds turn brown, add potato and radish. Stir fry for 2 minutes. Add pumpkin

and eggplants and stir fry for another 2 minutes. Add the chopped spinach and

stir fry the whole mixture for 2 to 3 minutes. Add turmeric powder, half cup of

water, salt, sugar and mustard paste/powder. Cook, covered, on medium to low

heat until the potato and radish are done. Mix the deep fried Boris. The dish

should be dry- so adjust the amount of water accordingly. Serve at room

temperature.

 

 

 

 

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