Sunday, 29 September 2013

Lau- Palong er Ghonto ( Bottle Gourd Spinach Medley)

In between posting about the Goa trip I thought of posting a quickie recipe. Leafy vegetables have always been my favorite. The following family recipe is a very easy one with minimum ingredients. Spinach is packed with vital nutrients such as iron and beta-carotene, and it's a good source of fiber. While Bottle gourd has many health benefits least known to many like it helps liver function, a good weight loss food and is rich in, thiamin, vitamin C, zinc, iron and magnesium.

When you are craving for some Palak preparation and want to cook up a hassle free dish this is ideal for you.


Preparation Time: 15 minutes 

Cooking Time: 15 minutes

Serves:2


Cuisine: Bengali

Ingredients:

  • Spinach (Palong Shak) - 1 bunch
  • Bottle Gourd (Lau) - 1 Medium (250 gm)
  • Radhuni (Wild Celery Seeds) - 1/2 tsp
  • Jeera whole (Cumin Seeds) - 1/2 tsp 
  • Bay Leaf - 2
  • Green Chilli - 2
  • Rice Powder - 1 1/2 tsp
  • Kolai Dal Bori (Vadi/ Udad Lentil dumplings) - 7-8
  • Turmeric 
  • Refined Oil
  • Salt as per taste
  • Sugar as per taste

1. Wash and chop the spinach leaves


2. Finely cut the Bottle gourd into small pieces.
3. Take a wok and add 2 cups of water, add a pinch of salt and add the chopped bottle gourd. Boil the gourd for 5-8 minutes. Drain the water and keep aside.
4. Fry the Bori till browned, keep aside to cool. When they have cooled down coarsely grind them.

5. Take a wok and add oil. When the oil is heated, toss in the Bay leaf, cumin and Radhuni. When the spices are fragrant add the chopped Spinach leaves. 




6. Add turmeric, salt and sugar. 

7. Slit the green chillies and add it to the wok.

8. When the Spinach starts to reduce and release water add the blanched bottle gourd. Fold in.

9. When everything is cooked add the rice powder and mix well.

  Rice power helps in acquiring the mushy consistency. Taste is not affected on adding rice powder. You can easily get rice powder at any grocer store.


10. Finally add the ground Bori and fold in.


Server with rice and dal.




Sending this to Cooking 4 all Seasons' "Side Dish Mela" event.


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