Bori Diye Palong Shaak
A traditional Bengali recipe where tender spinach is cooked with crispy, fried lentil dumplings (bori). It's a simple, comforting side dish that comes together quickly and pairs perfectly with steamed rice and dal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Fry the Bori
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's lightly smoking.
- c.Reduce the heat to medium-low, add the bori, and fry them, stirring frequently, for 2-3 minutes until they are golden brown and crisp.
- d.Using a slotted spoon, remove the fried bori from the pan and set them aside on a plate.
- 2
Step 2
- a.Prepare the Tempering (Phoron)
- b.In the same oil, add the panch phoron and the broken dried red chillies.
- c.Allow them to sizzle and become fragrant for about 30-40 seconds. Be careful not to burn the spices.
- 3
Step 3
- a.Sauté Vegetables
- b.Add the cubed brinjal and grated ginger to the pan.
- c.Sauté for 3-4 minutes on medium heat, stirring occasionally, until the brinjal pieces soften and get a light golden color on the edges.
- 4
Step 4
- a.Cook the Spinach
- b.Add the chopped spinach to the pan. If it doesn't all fit at once, add it in batches, allowing it to wilt slightly before adding more.
- c.Sprinkle the turmeric powder and salt over the spinach. Mix everything well.
- d.Cover the pan and cook on a medium-low flame for 6-8 minutes. The spinach will release its own water, so no extra water is needed.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pan. You may see some liquid at the bottom. Increase the heat to medium-high and cook for 2-3 minutes, stirring, to evaporate any excess water.
- c.Reduce the heat, add the sugar and the fried bori. Gently mix to combine. You can lightly crush a few bori with the back of the spoon to infuse their flavor into the dish.
- d.Cook for one final minute, then turn off the heat.
- e.Serve hot with steamed rice and dal for a complete Bengali meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use mustard oil. Heat it until it's slightly smoking to mellow its pungent flavor.
- 2Wash the spinach thoroughly in multiple changes of water to remove all grit and dirt before chopping.
- 3Fry the bori on a low to medium flame to ensure they cook evenly and become crisp without burning on the outside.
- 4Do not overcook the spinach, as it can become mushy and lose its vibrant green color.
- 5Add the fried bori at the very end of the cooking process to maintain their delightful crunch.
Adapt it for your goals.
Vegetable Additions
Incorporate other vegetables like cubed potatoes (aloo), pumpkin (kumro), or broad beans (sheem). Sauté them along with the brinjal until they are partially cooked.
Garlic FlavorGarlic Flavor
For a more robust flavor, add 2-3 cloves of finely chopped garlic along with the grated ginger.
Spice VariationSpice Variation
Add a pinch of asafoetida (hing) to the hot oil along with the panch phoron for a different aromatic profile.
No BrinjalNo Brinjal
If you are not a fan of brinjal, you can simply omit it or replace it with an equal amount of cubed potatoes.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is a powerhouse of nutrients, including iron for healthy blood, Vitamin K for bone health, and Vitamin A for vision and immune function.
Good Source of Plant-Based Protein
The lentil-based bori adds a valuable amount of plant-based protein to the dish, which is essential for muscle repair, growth, and overall body function.
Promotes Digestive Health
The high fiber content from spinach and brinjal aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Contains Heart-Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to support cardiovascular health.
Frequently asked questions
Yes, it is a very healthy and nutritious dish. Spinach is an excellent source of iron, vitamin K, and antioxidants. The lentil bori provides plant-based protein, and using mustard oil in moderation offers healthy fats. It's a light, vegetable-forward dish.