In my earlier post of ‘Palong Saaker Dalna’, I have mentioned that ‘Ghonto’ is also a type of curry where all vegetables are cooked together and mashed up a little. Today I’ll be sharing one such recipe with ‘Note Saak’ or Amaranth. ‘Note Saak’ is one of the most widely available leafy vegetables. I normally cook it with green amaranth but you can cook with red amaranth too. I like this curry a little dry and the vegetables not be mashed too much. Again you may adjust according to your choice. Since amaranth is available during summer, I have used all the vegetables that are available during summer. You may add radish and flat beans too if you wish to.
- Note Saak or Amaranth – 1 Bunch
- Potato – 1 (Cut into small pieces)
- Pumpkin – 1 cup (Cut into small pieces)
- Ridge Gourd – 1 (Cut into small pieces)
- Brinjal – 1 (Cut into small pieces)
- Bori or Sundried Lentil Dumpling – 10-12
- Panch Foran or Bengal Five Spices – ½ tsp
- Cumin Seeds – ¼ tsp
- Hing – 1 pinch
- Dry Whole Red Chilli – 1
- Ginger Paste – ½ tsp
- Turmeric Powder – ½ tsp
- Cumin Powder – ½ tsp
- Coriander Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Mustard Oil – 3 Tbsp
- Sugar – 1 tsp
- Salt – To taste
- Wash amaranth leaves under running water and chop then finely.
- Heat oil in a pan and fry the ‘vadis’. Keep aside.
- Temper the oil with hing, panch foran, jeera, dry whole chilli. When it exudes aroma add the chopped vegetables. Sauté for 4-5 minutes on medium-low heat.
- Next add all the dry spice powdes, ginger paste, sugar and salt. Keep sautéing. Now cover and cook the vegetables under low heat for sometimes.
- Remove the cover and add the chopped ‘Note Saak’ and fried ‘bori’. Cover and cook till all vegetables and ‘note saak’ is done. Mash everything a little with the spatula so that everything comes together. I like the vegetables to be little visible so I do not mash all together.
- Serve with steamed rice and any ‘dal’.