Palang Shak , Dhoneypata and Methi Shak Bhaja

Palang Shak , Dhoneypata and Methi Shak Bhaja


500 gms young spinach leaves
250 gms fenugreek greens
250 gms coriander greens
1½ tbsp mustard oil
1 medium onion (finely sliced)
2-3 tomatoes (chopped)
½ tsp turmeric
½ tsp chilli powder
2 tbsp unsalted peanuts
salt to taste

How to Make:

1. Remove the stems and the middle rib from the spinach leaves. Pick the leaves of the fenugreek greens and the coriander greens and discard the stems. Chop all leaves into small pieces.

2. Heat the mustard oil in a frying pan or wok to smoking. Add the onion and tomatoes. Stir fry for a couple of minutes. Add the turmeric and chilli powder. Reduce heat and continue to stir fry taking care that the onion remains soft, for about 7 minutes. Add the greens and salt to taste. Cook uncovered until all the moisture from the leaves has been cooked down and the leaves are still moist and tender. Add the unsalted peanuts and mix well. Stir fry for another 4-5 minutes and take off the fire.

3. Sun-dried shrimps in shells were used. These are generally available in any store selling dried fish or Oriental groceries. Fresh shrimps may be substituted, and remember a little goes a long way.

The Calcutta cookbook: Minakshi Dasgupta
Publisher: Penguin India