Ingredients

Method

Heat the oil til very, very hot in the wok, then add the Panch Phoron and the chillies) stir and fry for a few seconds until the spices start to sizzle and darken but do not allow to blacken.

Add the aubergine keeping the heat turned high, and try til they brown. Stir frequently ok prevent them singeing, then add green beans and brown them.

Add the washed and drained spinach, cover until wilted then fry, stirring to prevent sticking occasionally, until dryish. Add the salt, then saute for another 10 minutes or so, until it starts to look well done.

Serve with Fish in Mustard sauce, Daal and Plain Rice.

N.B The very Bengali spice and seed mix Panch Phoron consists of the following in equal quantities: fenugreek seeds, nigella seeds, fennel seeds, mustard seeds and cumin seeds. Most Indian shops sell it ready mixed in small packs that keep well.

N.B The very Bengali spice and seed mix Panch Phoron consists of the following in equal quantities: fenugreek seeds, nigella seeds, fennel seeds, mustard seeds and cumin seeds. Most Indian shops sell it ready mixed in small packs that keep well.