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Bengali Style Red Spinach Cooked With Bitter Gourds

Healthycooking's picture
Ingredients
  Red spinach 300 Gram (Math)
  Onion 200 Gram, finely chopped
  Bitter gourds 200 Gram
  Potatoes 200 Gram
  Chopped tomatoes 200 Gram
  Black brinjal 200 Gram, cut (Use Large Sized)
  Coriander leaves 1 Cup (16 tbs), freshly chopped
  Ginger-garlic paste 2 1⁄2 Tablespoon
  Coriander seeds 2 1⁄2 Tablespoon, broiled and powdered
  Sugar 1 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Sour lime juice 2 Tablespoon (Use According To Taste)
  Salt To Taste
  Ghee 1 Tablespoon (As Required)
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.

Recipe Summary

Cuisine: 
Bengali
Course: 
Side Dish
Taste: 
Spicy
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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