Sunday, May 31, 2015

Palang Shaak Begun Bori Diye - Spinach with Eggplant & Lentil Dumplings

Palang Shaak Begun Bori Diye
Spinach with Eggplant & Lentil Dumplings
Spinach is always available at their peak of freshness in supermarkets and Indian marktets but, for this dish, I prefer to use frozen spinach that is already chopped. 

Lentil dumplings, known as 'bori' in Bengali, are mashed lentils that are formed into small tear-drop shaped dumplings which are sun-dried. Boris are flavoured with asafetida and seasoned with salt. They are deep fried until golden brown and soaked in hot water to soften. Since some of the flavour leaches into the water in which they are soaked, the soaking liquid should be saved and added back into the dish that is being prepared, to maximize on the taste.

1 (16 oz.) pkg. frozen spinach
1 Japanese eggplant, cut in cubes
1/4 turmeric powder
salt to taste
4 Tbsp. vegetable oil
1 green chili, diced
1/2 tsp. panch phoron or Bengali 5 spice seeds
1 dried red chili, deseeded
1/4 tsp. asafetida powder (hing)
1/2 cup bori (lentil dumplings)
1/4 cup hot water
salt to taste

  1. Toss eggplant with salt and turmeric and set aside.
  2. Heat half the oil over medium-high heat, stir-fry boris until golden brown, remove from oil & soak in hot water.
  3. In the same pan, heat remaining oil over medium-high heat, sputter panch phoron, asafetida powder, dried red chili and green chilies.
  4. Add eggplant and fry until golden brown.
  5. Add spinach and cook until spinach wilts.
  6. Add boris along with soaking liquid.
  7. Adjust salt to taste and stir-fry until water is totally absorbed.
Serve with steamed rice or chapatis.

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