Palong shaak'er ghonto is a kind of panchmishali torkari in that it uses an assortment of vegetables-potatoes, moolo (radish), sheem (broad beans), and brinjal-besides the spinach (palong/palak). As the illustrious roll-call of ingredients suggests, this palong shaak recipe brings together flavours, textures (and don’t forget nutrients) from a variety of sources. This particular Bengali vegetarian preparation is a herbivore’s delight, although it is enjoyed by omnivores in equal measure.
This dish is a ‘ghonto’, a dry curry. Here, the vegetables are steamed in their own juices until they are soft, exactly like in panchmishali torkari. There’s not much to this recipe in terms of spices or technique. Sparsely spiced with just turmeric and cumin powder, this recipe relies on salt and sugar to help draw the moisture and flavours from the vegetables. They cook on low heat, covered, for about 20 to 25minutes (don’t forget to stir regularly to prevent burning), enabling the juices from the veggies to mingle together to produce a unique-tasting dish.
Ingredients
Potatoes-2
Sheem-8-9
Moolo-1
Brinjal-1
Palong Shak
Bori
Ginger paste-1tsp
Panch foron-1/2tsp
Bay leaves -1
Turmeric powder-1/2tsp
Cumin powder-1tsp
Red chilli powder-1/2 tsp
Salt to taste
Sugar to taste
Green chilli-2-3
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