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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Shaag Begun Borir Ghonto

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. 

For more recipes related to Shaag Begun Borir Ghonto checkout Palak Methi Aur Corn Ki Sabzi , Spinach And Pumpkin Curry , Sai Bhaji , Sai Bhaji. . You can also find more Main Course Vegetarian recipes like Sukhe Aloo, Olan, Mushroom malaidar, Gajar Tamatar Ki Subzi.

Shaag Begun Borir Ghonto Recipe Card

Shaag Begun Borir Ghonto
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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.

Also try out these recipes from Bengali Cuisine like Chanar Dalna, Kesari Mishti Dahi, Khus Khus Kheer, Bhapa Chingri.

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MasterChef Sanjeev Kapoor

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.