Palong Shaker Ghonto for those who are looking for Vegetarian Bengali recipes
One of the popular winter recipes for bengali food, this Palong shaker Ghonto is a mix vegetable recipe using season’s fresh Spinach (Palong shak), Aubergines (Begun), Radish (Mulo) and Potato (Alu). Some prefer using Sweet Potato instead of Potato, however, I have used regular potatoes here.
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Like many other Bengali traditional recipes, this Palong shaker Ghonto recipe is highly nutritious and the perfect side dish with gorom bhaat (hot parboiled rice).
This is also one of the popular Bengali authentic recipes which is quite common in a Bengali household. Often made in a huge quantity, it feeds the entire family without breaking the bank!
As in the case of most of the Bengali veg recipes without onion and garlic, the magic often lies in the phoron and the freshness of the ingredients. In this recipe, I have used Jeere (Cumin seeds) for tempering the oil and some Kolai Dal (White Urad Dal) to replace Bodi (dried lentil fritters). This is a neat cheat method that I learnt from my mother!
Bengali Food is seldom about meat, fish or eggs. It might just be surprising to you to see the range of vegetarian Bengali traditional recipes we have on our kitty. And in each of these recipes, very little or no spice comes into play. The entire focus of the Bengali food recipes lies on the vegetables.
Did I tell you that this is a Pressure Cooker recipe? Yes, you can it all together in one-pot and by the end of one whistle, its all set and done!
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One of the popular winter recipes for bengali food, this Palong shaker Ghonto is a mix vegetable recipe using season's fresh Spinach (Palong shak), Aubergines (Begun), Radish (Mulo) and Potato (Alu). Some prefer using Sweet Potato instead of Potato, however, I have used regular potatoes here.
- 500 gms Spinach Leaves with stalks
- 2 Potatoes Medium
- 1 Radish (Mulo)
- 1 Aubergine/Brinjal (Begun)
- 1 tsp Cumin Seeds
- 1 tbsp Urad Daal or White Lentil or Biulir Dal
- Salt to Taste
- 1 tbsp Sugar
- 1 Bay Leaf
- 2 tbsp Mustard Oil
- 1 tbsp Ghee or Clarified Butter Omit if Vegan
Cut the vegetables in 3 inches length and around 1 inch thickness. Roughly chop the Spinach leaves and its stalks.
Take the pressure cooker and heat some oil in it.
Temper it with dry Bay leaf, cumin seeds and Urad Dal. Allow the cumin seeds to splatter.
Now, add the veggies and give it a stir.
Season with salt and sugar.
Close the lid of the cooker and allow it to whistle once on high flame, then turn off the heat.
Once the cooker cools down, open the lid. If there is excess liquid, turn the gas on and stir till the liquid evaporates.
Before serving drizzle some ghee or clarified butter on the top.