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Palang saag bengali recipe for ras

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Palang saag bengali recipe for ras

March 29 th. 2013

Saag may be the generic term for leafy vegetables, and &"saag bhaja&" is really a typical first course in Bengali meals. Saag bhaja means &"sauteed vegetables&" and in contrast to its northern border Indian creamed saag, this version is chopped and textured.

This is a green spinach saag bhaja recipe from the mother. It uses bori, a really typical Bengali component. Bori are just like small crunchy croutons, but made from lentils or urad dal paste and sun-dried. It's fried and built-into the dish (i.e. not really a garnish), and provides the dish a really particular aroma. Within the U.S, I believe you'll find it just at Bangladeshi supermarkets. If you're able to’t think it is, omit it &- the saag bhaja it's still scrumptious!

Ingredients

1 lb green spinach, chopped
1 cup boiling taters, diced
1 cup eggplant, diced
1 teaspoon cumin seeds
1 bay leaf
8-10 &"bori&" &- lentil or urad dal paste created into little balls and sun-dried
1/2 teaspoon salt
1/2 teaspoon sugar
two tablespoons canola or vegetable oil

Method

Heat oil. Add bori (if using) and fry until golden brown. Remove from oil and drain in writing towels.

Within the same oik, add bay leaf and cumin seeds, and stir until aromatic. Add taters and eggplant, and saute until tender (maybe five or ten minutes on medium heat).

Add chopped green spinach and saute until wilted. Add salt and sugar. Prepare for five minutes more.

Stir in bori (if using). Adjust seasoning if required, Serve with plain grain. I additionally enjoy it with khitchuri .

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