Saag is prepared almost everyday in an odia house. Although Spinach is not widely cooked but with so many varieties of greens available there it is a everyday dish and cooked with addition of potatoes and aubergine to it or any other vegetable to it or some times even on its own. Here as Spinach always there in my refrigerator , it is added to my dals or mixed vegetable and most of the time in my weekend menu as a Saag.
Today I have Added Kadali(Raw Green Banana) and Aubergine to it. You can even omit adding garlic to this saag on puja days but is recommended for other days.
What you need:
1 large bunch of spinach(or 1/2 a pack of frozen Spinach)
1 Green Banana Chopped
1 medium sized Aubergine Chopped
5-6 Cloves of Garlic chopped
1 Green Chilli Chopped
Salt to taste
1/2 Tsp Panchphoron
1 Tbsp oil
Heat oil in a wok add panchphoron to it and let it splutter.Add the green chillies and garlic. Fry for few seconds and then add Green banana and aubergine to it. Season with salt and cook for 3-4 minutes.
Now add all the chopped spinach to it and let it cook till all the water evaporates.