This mixed spinach with veggies is my childhood comfort food – minimally spiced but extremely refreshing to the taste buds!
I have suddenly realized that my blog contains more non-vegetarian recipes than the veg, but that really doesn’t mean that we ignore the veggies altogether. I love vegetables and I am not at all a choosy eater in case of veggies.
I love everything – green, red, yellow, white, orange – whatever color they may be. This particular recipe is so close to my heart that I can have my whole meal with this only forgetting about fish or meat. This was my comfort food from my childhood. My mom’s version was the best one, but I tried my best to produce almost same result. I am sure I am ninety percent close!
Spinach Curry with Mixed Vegies
Serves: 4 Servings
- Fresh spinach leaves – 4 bunches
- Aubergine – 2 small
- Radish – 2 small
- Mangetout – 7 to 8
- Potato – 1 medium
- Carrot – 2 small or Pumpkin – 200 gms
- Green chilli – 2
- Bengali five spice (Panch Foron) – ½ tsp
- Turmeric powder – ¼ tsp
- Oil – 3 tbsp
- Salt to taste
- Wash the spinach leaves thoroughly in running water. Chop them roughly and keep aside.
- Cut the aubergine into half inch cubes.
- Cut the radish into small pieces. First cut lengthwise through the center. Now cut thin strips across the breadth.
- String the mangetout and cut them into half inch strips.
- Cut the potato into half inch cubes.
- Cut the carrot/pumpkin into half inch cubes.
- Heat oil in a wok and saute each vegetables separately (except potato cubes) and keep aside.
- Now heat oil in the same wok and add the five spice and green chilli.
- Add the potato cubes and saute till they are lightly browned.
- Add the chopped spinach leaves. Spinach leaves will leave out a lot of water.
- Add turmeric powder and saute till the spinach is almost soft.
- Now add all the sauteed vegetables and stir well. If the curry turns too dry, add a splash of water.
- Cover and cook for 10 minutes till all the veggies mix well and cooked through.
- Dry up all the water and remove from heat.
- Serve hot with plain rice.