Palong shaak bhaja—Spinach and brinjal stirfry

The winter markets of Bengal are full of the most vibrant array of vegetables. While spinach is eaten all year round in the West, here it is very much a winter guest. So it finds a prominent place in the shaak or the leafygreens course on the Bengali lunch menu. This quick stirfried version is made in our family with brinjals—another vegetable that is especially good in this season. We prefer to cook palong bhaja with younger, tender beginningofseason spinach, reserving the more mature bunches, with thicker stalk, for palong shaaker ghonto.

SPICY NEWS!!!
You can now buy five of our spice mixes from Amar Khamar—(1) Bengali gorom moshla, (2) shahi gorom moshla, (3) bhaja moshla, (4) kochurir torkari moshla, and (5) vegetable chop moshla.

Buy online from Amar Khamar: https://www.amarkhamar.com/
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FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/palon...

WATCH THIS VIDEO WITH A BANGLA VOICEOVER
   • পালং শাক ভাজা—চটজলদি পদ্ধতি | Bong Ea...  
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PRODUCTS USED (sponsored)
Daal'er bori: https://www.amarkhamar.com/collectio...
Kataribhog rice: https://www.amarkhamar.com/products/...
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