‘Ghonto’ is a mishmash of any leafy green with veggies. In this, Pumpkin, Eggplant, and Potatoes used as primary veggies along with the greens, radish often added whenever in season. Known as a versatile leafy vegetable Spinach which is rich in iron and vitamins cooked here in a healthy way to retain most of its benefits. Lentil dumplings (Bori) adds a beautiful crunch to this Paanchphoron flavoured dish. Easy to cook, Palong Shak er Ghonto usually served with steamed rice and dal right after having the bitter side dish in a typical Bengali lunch spread.
Spinach and Vegetable Mish Mash/Palong Shak er Ghonto
- Spinach/Palong Shak- 300g
- Eggplant- 1 (small)
- Potato- 1 (large)
- Pumpkin- 175g
- Ginger paste- 1 tsp
- Green chillies- 2 (cut into halves)
- Turmeric powder
- Salt to taste
- Mustard oil/Vegetable oil
- Paanchphoron/Bengali five spices- ½ tsp
- Whole dry red chilli- 1
- Dried Lentil Dumplings/Bori – 7-8
Roughly chop the spinach and put them in a colander, wash well under running water, keep aside to drain.
Cut eggplant, potatoes, and pumpkin into cubes. Wash and keep aside.
Heat 4 tbsp oil in a deep frying pan and sauté the lentil dumplings on low heat until brown. Remove and keep aside.
Now heat 1 tbsp oil again, temper with dry red chilli and paanchphoron. Once it splutters add ginger paste and sauté quickly for a few seconds. Next to add all the veggies except spinach. Add in ½ tsp of turmeric powder, green chillies, and salt. Mix well, cover and cook on medium heat for 5-6 minutes, stir in between. Now add the spinach, mix, and cook, covered on low heat until everything become tender. Check salt, remove from the heat and transfer to a bowl. Garnish with crushed lentil dumplings.
Serve hot with steamed rice.