Palong Shaag-er Torkari

(Spinach with Vegetables)

Serving Size: 3-4 persons

Ingredients:

Alu/Potatoes - 100 g, cut into wedges

Phulkopi/Cauliflower - 100 g, medium florets

Begun/Egg plant - 100 g, 2 inch long pieces

Kumro/Pumpkin - 100 g, 2 inch long pieces

Palong Shaag/Spinach - 100 g, leaves alone

Motorshuti/Peas - 1/4 cup

Mulo/Radish - 100 g, 2 inch long pieces

Sheem/Broad Beans - 50 g, cut edges only

Bori/Vadi - 8-10; How to make bori (vadi)?

Green Chillies - 2, deseeded

Kalijira - 1/4 tsp

Turmeric -  pinch

Sugar - 1/2 tsp

Salt - To taste

Oil - 2 tbsp

Note: The vegetables listed here maybe substituted with other vegetables that are available in your refrigerator. Take equal amounts of the vegetables of your choice!

Cooking procedure:

1. Heat oil in pan, to it add kalijira, and green chillies. Fry for 30 sec or until seeds start to splutter.

2. Add all vegetables (except palong shaag), turmeric, and salt. Cover and cook on medium low heat till vegetables are almost cooked.

3. Add palong shaag, bori, and sugar.

4. Cook on medium heat till the shaag becomes soft and  water evaporates. The amount of gravy required depends on personal choice.

Serving Suggestions: