PALANG SHAKER GHONTO / SPINACH VEGETABLES MEDLEY

INGREDIENTS:
2 bunches of Spinach
2 Potatoes
1 Red Radish
1 medium sized Eggplant
1 Tomato
1 Bay leaf
2 flakes of Garlic (optional)
1 tsp Panch Phoron (A combination of cumin seeds, fennel seeds, fenugreek seeds, onion seeds and carom seeds)
1 1/2 tbsps Ginger paste
1 tbsp Coriander powder
1/2 tsp Cumin powder
1 tsp of dry roasted Cumin seeds (powdered)
2 Green Chillies (chopped finely)
1 tsp sugar
3 tbsp Mustard oil
1 tsp Clarified butter (ghee)
A pinch of Garam masala
Fried Bori (optional)
Salt to taste

METHOD:
Wash spinach thoroughly and chop. Now cut potatoes, eggplant and tomatoes into dices.
Cut radish into 1" long thin slices.

Heat mustard oil in wok. Add panch phoron, bay leaf and crushed garlic. Saute for 30 seconds. Add potatoes and radish, fry a little and cover the lid for 3 minutes. Stir occasionally till potatoes get half cook. Now add eggplant, cover the lid and fry for a little.

Add ginger paste, coriander powder, cumin powder and chopped green chillies. After frying for a minute add tomatoes in it. Cook till all spices leaves oil. Add spinach,  fried bori, salt and sugar now. Cook 15-20 minutes over medium flame.

Now add roasted cumin powder, garam masala and clarified butter in it. Mix well.

It is now ready to serve with steamed rice.

TIPS: My mom didn't put fried bori with the vegetables. She roughly crushed fried bori and sprinkled on the top of Ghonto.