Another Bengali recipe enjoyed with hot steamed rice. I prefer to cook this in an iron kadai but one can use any kadai for the preparation.
Preparation Time: 10 -20 minutes
Cooking Time: 20-30 minutes
Total Time: 30- 40 minutes
- 500 gm Chopped Methir saag
- Half Spoon Panch Phoron (blend of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
- One Brinjal
- Half spoon Minced Garlic
- One Green Chilli
- Quarter tea spoon Turmeric
- Pinch of Salt (according to taste)
- Finely chop the methir saag. For good preparation of methir saag fine chopping of the saag is very essential.
- Wash the saag in a large vessel so that any sand or mud particles are removed properly .
- Cut the brinjals in small dice shape and wash and keep aside
- Put some oil in an iron kadai or any other kadai on medium flame . Fry the brinjals well in that and then remove in a vessel
- Put some more oil in the kadai and add the panch phoron in the oil.
- Once the panch phoron starts spluttering in the oil add the green chilli and garlic to it and keep the stove on low flame
- Next add the saag in the kadai and mix well
- Now add the haldi and salt to it and keep stirring in the oil
- Cover the saag and cook that in low flame for 10 to 15 minutes
- Water starts coming out from the saag and the saag gets cooked in low flame
- After 10 minutes uncover the kadai and increase the flame
- Mix the fried brinjal in the saag and keep on stirring till all the water has evaporated completely and slight oil starts coming out
- Take that out in a vessel and enjoy with steamed rice