Bengali Palong Shak Bhaja
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prep the vegetables: Wash the spinach thoroughly in several changes of water to remove all grit. Roughly chop the leaves and tender stems. Cut the brinjal into small, 1/2-inch cubes.
- 2
Step 2
- a.Fry the bori: Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is shimmering. Add the bori and fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp. Remove with a slotted spoon and set aside.
- 3
Step 3
- a.Temper the spices: In the same hot oil, add the panch phoron, dried red chillies, and bay leaf. Allow them to sizzle and become fragrant, which should take about 30 seconds. Be careful not to burn them.
- 4
Sauté the brinjal: Add the cubed brinjal to the pan
- a.Sauté for 4-5 minutes, stirring occasionally, until the brinjal is tender and has a light golden-brown color on the edges.
- 5
Cook the spinach: Add the chopped spinach, turmeric powder, and salt to the pan
- a.Stir well to combine. The spinach will begin to wilt and release a significant amount of water.
- 6
Step 6
- a.Simmer and reduce: Cover the pan and cook on low-medium heat for 5-7 minutes, or until the spinach is fully cooked and the brinjal is completely tender. Uncover and continue to cook for another 2-3 minutes to allow most of the excess moisture to evaporate.
- 7
Final touches: Stir in the sugar
- a.Gently fold in the fried bori, being careful not to break them too much. Cook for one more minute, then turn off the heat. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, heat the mustard oil until it just begins to smoke lightly. This mellows its pungent flavor.
- 2Ensure the spinach is completely dry after washing to prevent the oil from spluttering excessively.
- 3Adding the fried bori at the very end is crucial to maintain their delightful crunch.
- 4The small amount of sugar is a key element in Bengali cooking; it balances the bitterness of the greens and the pungency of the mustard.
- 5Do not overcook the spinach, as it can become mushy and lose its vibrant green color.
Adapt it for your goals.
Vegetable Add-ins
Add 1 small potato or a handful of cubed pumpkin along with the brinjal for more texture and flavor. Adjust cooking time accordingly.
Omit BrinjalOmit Brinjal
If you're not a fan of brinjal (eggplant), you can simply omit it. The dish will still be delicious.
Add GingerAdd Ginger
For a warm, aromatic kick, add 1 teaspoon of freshly grated ginger along with the panch phoron.
Garlic TwistGarlic Twist
For a non-traditional but tasty variation, add 2-3 cloves of finely chopped garlic to the tempering spices.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also packed with Vitamin K, Vitamin A, and Vitamin C, supporting bone health, vision, and immune function.
Promotes Digestive Health
The high dietary fiber content from spinach and brinjal aids in smooth digestion, helps prevent constipation, and supports a healthy gut microbiome.
Source of Antioxidants
This dish contains powerful antioxidants from spinach, turmeric, and mustard oil. These compounds help protect the body against cellular damage from free radicals and reduce inflammation.
Frequently asked questions
Yes, it is a very healthy dish. Spinach is a powerhouse of iron, vitamins, and fiber. The use of mustard oil provides monounsaturated fats, making it a nutritious, plant-based side dish perfect for a balanced meal.