Saak-er Ghanto

Name: Saak-er Ghanto
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 cup of eggplant (diced); 1 cup of pumpkin (diced); ½ cup of potato (diced); ½ cup of radish (diced); 3 cups of spinach (roughly chopped); ½ teaspoon of panch phoron; ½ teaspoon of ginger paste; ½ teaspoon of turmeric powder; 1 teaspoon of mustard paste or powder; 1 unit red chilly (halved); ½ teaspoon of sugar; 1 unit salt (to taste); 2 tablespoons of oil; 8-10 pieces of bori (deep-fried, optional)

Saak-er Ghanto from the Recidemia collection

vegetarian

Prep20 min

Cook12 min

Total32 min

Servings4

Difficultyadvanced

Ingredients

of eggplant
diced
1 cup
of pumpkin
diced
1 cup
of potato
diced
½ cup
of radish
diced
½ cup
of spinach
roughly chopped
3 cups
of panch phoron
½ teaspoon
of ginger paste
½ teaspoon
of turmeric powder
½ teaspoon
of mustard paste or powder
1 teaspoon
red chilly
halved
1 unit
of sugar
½ teaspoon
salt
to taste
1 unit
of oil
2 tablespoons
of bori
deep-fried, optional
8-10 pieces

Method

Heat oil in a heavy-bottomed pan or wok over medium heat. Add panch phoron seeds and allow them to crackle and release their aroma, about 1-2 minutes.

Add ginger paste and halved red chilly to the oil and stir continuously for 30 seconds until fragrant, being careful not to burn the aromatics.

Add diced eggplant, pumpkin, potato, and radish to the pan. Stir well to coat all vegetables with the oil and spices.

Sprinkle turmeric powder and mustard paste over the vegetables and mix thoroughly to distribute the spices evenly.

Cover the pan and cook over medium heat for 10-12 minutes, stirring occasionally to prevent sticking. The harder vegetables should begin to soften.

11 minutes

Add the roughly chopped spinach in batches, stirring gently to incorporate each addition into the pan. The spinach will wilt down significantly.

Sprinkle sugar and salt to taste over the vegetables and mix well to combine all ingredients evenly.

Cover the pan and cook for another 8-10 minutes, stirring occasionally, until all vegetables are tender and the spinach is fully wilted.

9 minutes

Taste and adjust seasoning with additional salt or mustard paste if needed. The dish should have a balanced, slightly pungent mustard flavor balanced by the sweetness of the vegetables.

If using bori, gently fold the deep-fried pieces into the vegetable mixture just before serving to maintain their texture and crispness.

Transfer saak-er ghanto to a serving dish while still warm. Serve hot with steamed rice or traditional Bangladeshi flatbread.

Saak-er Ghanto

Ingredients

Method

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