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Before you jump to Palong Shaag Begun Torkari (Spinach Eggplant Curry) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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Healthy environment for self esteem absorbs messages of heat, loving, and caring by bodily touch, meeting the survival needs of food, clothes and shelter, and giving a feeling of stability and order in everyday life.
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We hope you got insight from reading it, now let’s go back to palong shaag begun torkari (spinach eggplant curry) recipe. To make palong shaag begun torkari (spinach eggplant curry) you only need 11 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- Use 2-3 bunches spinach, washed and chopped
- Provide 2-3 long eggplants, cubed
- Provide 2 onion, chopped
- Provide 2-3 garlic cloves, chopped
- Take 1 tbsp ginger, chopped
- You need 2 tbsp mustard oil
- Prepare 2 dry red chilies, broken
- You need 1 tsp panch phoron
- Prepare to taste salt
- Use 1/2 tsp. turmeric powder
- Get 1 tsp. coriander-cumin powder
Steps to make Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- 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.
- Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
- Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.
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