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We hope you got benefit from reading it, now let’s go back to palong shaag begun torkari (spinach eggplant curry) recipe. You can cook palong shaag begun torkari (spinach eggplant curry) using 11 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- Take 2-3 bunches spinach, washed and chopped
- Provide 2-3 long eggplants, cubed
- Get 2 onion, chopped
- You need 2-3 garlic cloves, chopped
- Provide 1 tbsp ginger, chopped
- You need 2 tbsp mustard oil
- Use 2 dry red chilies, broken
- You need 1 tsp panch phoron
- Provide to taste salt
- Use 1/2 tsp. turmeric powder
- Use 1 tsp. coriander-cumin powder
Instructions to make Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.
- Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
- Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.
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