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| Main Ingredients | Spinach Leaves, Brinjal |
| Cuisine | Bengali |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 bunches spinach leaves, shredded
- 2 brinjals, cut into 1 inch cubes
- 10-12 bori (Bengali wadi)
- 1 tablespoon oil
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, chopped
- 1 teaspoon ginger-garlic paste
- Salt to taste
Method
- Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside.
- Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and saute for a minute.
- Add spinach, fried boris, fried brinjal and salt. Mix well, cover and cook for a few minutes or till the spinach wilts. Serve hot.
Nutrition Info
| Calories | 1394 |
| Carbohydrates | 123.3 |
| Protein | 45.5 |
| Fat | 79.9 |
| Other Fiber | Fiber- 45gm |
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