Palong shaker ghonto
Palong shaker ghonto, from above
VegWest Bengal

Palong shaker ghonto

Spinach with pumpkin, brinjal, radish and crunchy bori. A soft, comforting green mash.

35 minTime
7 gProtein each
mildSpice
Greens and bori2 chapters · 1 min read

Make it your way

Grandma's wayGreens, bori and a pinch of sugar.
The original
193kcalsame
7 gproteinsame
6 gfibresame
35minutessame

Palong shaker ghonto as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spinach2 bunches, chopped
Potato1 large, cubed
Pumpkin1 cup cubes
Brinjal (eggplant, aubergine)1 small, cubed
Radish (daikon radish, mooli)1 small, cubed
Bori8 to 10
Mustard oil2 tbsp
Panch phoron1 tsp
Dried red chilli2
Green chilli2, slit
Turmeric (ground turmeric)½ tsp
Sugar1 tsp
Saltto taste
Ghee1 tsp

Method

5 steps
  1. 1Fry the bori in mustard oil on low until golden. Lift out and crush lightly.
  2. 2In the same oil, add panch phoron and dried chillies, then potato, pumpkin, brinjal and radish. Add turmeric and salt.
  3. 3Cover and cook on low until the vegetables are almost soft.
  4. 4Add the spinach, green chillies and sugar. Cook uncovered until the spinach wilts and the water dries.
  5. 5Stir in the bori and ghee and serve.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Palong shaker ghonto: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Macher jhol40 min
With a main Shorshe ilish35 min
To drink Lebu cha6 min
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