How to make Shaag Begun Borir Ghonto -
A Bengali speciality – spinach cooked with brinjals and nuggets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach Leaves, Brinjal (बैंगन)
Cuisine : Bengali
Course : Main Course Vegetarian
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For more recipes related to Shaag Begun Borir Ghonto checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Lal Maath Aur Chavli Ki Sabzi, Cheese And Walnut Vegetable, Kacha Kolar Dalna, Kale Vatanyachi Ussal.
Shaag Begun Borir Ghonto Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shaag Begun Borir Ghonto Recipe
Spinach Leaves shredded 2 bunches
Brinjal cut into 1 inch cubes 2
Bori (Bengali wadi) 10-12
Oil 1 tablespoon
Fennel seeds (saunf) 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Onion chopped 1 medium
Ginger-garlic paste 1 teaspoon
Salt to taste
Method
Step 1
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.
Step 2
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.
Step 3
Add spinach, fried boris, fried brinjal and salt. Mix well, cover and cook for a few minutes or till the spinach wilts. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
