‘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
Serves: 4
Ingredients
- 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
Method
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.
It is such simple and a delicious recipe! I use paanch phoron in many of my dishes now as my daughter loves the smell of it! The best is in the dal!
Hi Jayasri, Glad to hear that you liked the recipe, hope you’ll try it someday. Paanchphoron is a versatile spice, can be used in so many ways and yes, it adds great flavour to dal. 🙂
Wow, khub sundor hoyeche