Bengali Style Red Spinach Cooked With Bitter Gourds
|Red spinach||300 Gram (Math)|
|Onion||200 Gram, finely chopped|
|Bitter gourds||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|
|Mustard seeds||1⁄2 Teaspoon|
|Sour lime juice||2 Tablespoon (Use According To Taste)|
|Ghee||1 Tablespoon (As Required)|
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.