Ingredients:
- Ginger
- Broccoli
- Spinach
- Carrot
- Eggplant
- Potato
- Panch Foron
- Turmeric powder
- Bengali Bori (optional)
- Oil, salt
- lime
Cooking Method:
Cut small quantity of ginger into pieces or make ginger paste. Cut potato, eggplant and carrot into cubes.
To a vessel, add 2 tbsp oil and 1 tsp of panch foron. Add ginger and fry for a short time. Add the potato, eggplant, carrots. Add 1 tsp of turmeric powder and salt to taste. Add appropriate quantity of water to cook the vegetables.
Bring to boil and cook on medium heat for 10 mins. Cut the broccoli and spinach into medium sized pieces. Add them to the vessel and cook for 10 more minutes, checking to make sure that vegetables are not overcooked.
If you have bengali bori, then in a separate vessel, add 1 tbps of oil and fry the bori for a short time until they are lightly brown. Add them to the cooking vessel with the vegetables around 5 mins before finishing cooking.
After cooking is completed, check the taste of the curry and vegetables, and add a little more salt to complete the taste.