Bengali Style Red Spinach Cooked With Bitter Gourds Recipe
Ingredients
| 300 gms. red spinach or math | ||
| Onion | 200 Gram, finely chopped | |
| 200 gms. bitter gourds | ||
| Potatoes | 200 Gram | |
| Tomatoes | 200 Gram, chopped | |
| 200 gms. big black brinjal, cut | ||
| Coriander leaves | 1 Cup (16 tbs), chopped | |
| 2 1/2 tbsps. ginger-garlic paste | ||
| Coriander seeds | 2 1/2 Tablespoon, powdered | |
| 1 tbsp.sugar | ||
| Mustard seeds | 1/2 Teaspoon | |
| Juice of 2 sour limes, to taste | ||
| Salt | To Taste | |
| Ghee | ||
Directions
Use only leaves and tender stalks of the red spinach.
Scrape the bitter gourds, cut into two vertically, and then slice them thinly. Soak in salted water.
Cut the potatoes into large cubes. Skin and cube the brinjal.
Place 1/2 cup ghee in a large pan. Allow it to heat over a medium flame and add the onions, bitter gourds, potatoes, tomatoes, brinjals and the chopped coriander and mix gently for 7 minutes after lowering the heat.
Add the broiled coriander powder, sugar, ginger-garlic paste and salt. Add 1 cup of water, cover and add the spinach and cook till tender and dry.
In a small saucepan, heat a tablespoon of ghee and put in the mustard seeds. Allow to splutter and then add the ghee and mustard seeds to the vegetables. Shake the vessel well. Simmer for a few minutes and serve hot with rotis.
Scrape the bitter gourds, cut into two vertically, and then slice them thinly. Soak in salted water.
Cut the potatoes into large cubes. Skin and cube the brinjal.
Place 1/2 cup ghee in a large pan. Allow it to heat over a medium flame and add the onions, bitter gourds, potatoes, tomatoes, brinjals and the chopped coriander and mix gently for 7 minutes after lowering the heat.
Add the broiled coriander powder, sugar, ginger-garlic paste and salt. Add 1 cup of water, cover and add the spinach and cook till tender and dry.
In a small saucepan, heat a tablespoon of ghee and put in the mustard seeds. Allow to splutter and then add the ghee and mustard seeds to the vegetables. Shake the vessel well. Simmer for a few minutes and serve hot with rotis.
Chef
