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The ingredients needed to prepare Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- Provide 2-3 bunches spinach, washed and chopped
- You need 2-3 long eggplants, cubed
- Provide 2 onion, chopped
- Take 2-3 garlic cloves, chopped
- Take 1 tbsp ginger, chopped
- Prepare 2 tbsp mustard oil
- You need 2 dry red chilies, broken
- Prepare 1 tsp panch phoron
- Provide to taste salt
- Provide 1/2 tsp. turmeric powder
- Take 1 tsp. coriander-cumin powder
Steps to make Palong Shaag Begun Torkari (Spinach Eggplant Curry):
- Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.
- Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.
- Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.
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