Bori Begun diye Palong Shaak’er Ghonto | Soumali Bhattacharya

Bori Begun diye Palong Shaaker Ghonto brings back so many fond memories from my childhood. Whenever my mother cooked this dish, I would savour every mouthful. The combination of flavours and the simplicity of the recipe always made it incredibly comforting. Spinach and brinjal – two of my absolute favourites – are the key ingredients, making it extra special for me. Each bite reminds me of those cosy family meals, and it feels wonderful to recreate this comforting Bengali classic, even though I’m far from home.

Bori Begun diye Palong Shaak’er Ghonto

Method:

1. Heat mustard oil in a pan and fry the bori (dried lentil dumplings) until golden. Set them aside.
2. In the same oil, add kalonji and green chillies.
3. Add the brinjal pieces and sprinkle a little turmeric along with salt. Cover and let them cook until nearly done.
4. Once the brinjal is nearly cooked, add the cleaned spinach. Cover and cook further.
5. When the spinach is almost cooked, add sugar to balance the flavours.
6. Continue cooking for a short while longer, then add the fried bori towards the end.
7. Bori Begun diye Palong Shaaker Ghonto is ready to serve. Enjoy it with steamed rice!

Watch this recipe here – Bori Begun diye Palong Shaaker Ghonto

Soumali Bhattacharya is originally from West Bengal. She completed her studies in Bangalore and currently works in risk and control at a bank in Poland, where she has lived for eight years with her husband and two children. A trained singer, she is also passionate about cooking and takes great pleasure in recreating traditional Bengali dishes, preserving a cherished taste of home while living abroad.

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