‘Bar bar dhow’, my Ma would remind me, the spinach roots would always have some dirt still clinging on them. With no supermarket around we got our produce directly from the farmers. A little more work but freshness was guaranteed.

Traditionally greens are always the first course in a vegetarian Bengali meal. With tons of health benefits Spinach is a superfood. Although I used spinach in the recipe any greens can be substituted in place of spinach.

Times have changed. There are plenty of Supermarkets around now but no time. I have resorted to the easier option, bought the pre cut and frozen packet. This saves a lot of time.

Today being the Indian Independence day I did a fancy plating. The yellow lentils with gourd recipe can be found  here. The lentil dumpling on the rice is a fancy version, will do a post soon.

I leave you with the following text that I found on the net.

‘Freedom in mind, Faith in words, Pride in our heart,

Memories in our souls, Let us salute the Nation, this Independence Day”.

Recipe: Serves 6

Ingredients:

Frozen spinach                                                  one medium packet

Potatoes                                                           2 medium.

Eggplant                                                           1 cup cut in small cubes

Bori { Dried lentil dumpllings)                              1 tablespoon full

Canola/Mustard oil                                              1 Tbsp plus some to fry Boris

Dried red chillies                                                  2

Garlic cloves                                                      2, thinly slices, optional

Panchphoron                                                     1 tsp

Salt to taste

Method;

Heat about 2 tbsp oil in a wok on high heat. Throw in the boris, saute till light change in colour. It happens fast so do not leave the wok.  Collect them on paper towel.

In the oil add the dried red chillies and panchphoron, on medium heat, wait for a half minute or till the spices start to sputter. Add the garlic slices if using, let them change colour ever so slightly. Add the potatoes and cover and cook till they are soft, throw in the eggplants. Add some salt and the frozen spinach. Crank the heat to high now. Mix everything together nicely from time to time. As soon as the majority of the spinach have thawed, put the gas off. Let it sit on the gas for sometime. The remaining spinach will be thawed.. Collect in a serving bowl.

Crush the fried boris in a mortar and pestle to coarse pieces. Garnish on top.

Enjoy with rice or roti.

Notes:

Bori /vadi is available in Indian grocery store.