Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Two bhery Bengali dishes

Pui Ilish

Pui was a rare find at the Indian grocery store.(Discovered later that it is sold as Vietnamese Spinach at the Asian stores) I decided to make it for a guest who was invited for dinner consisting of  traditional Bengali fare. It goes well with shrimp or Ilish head.

Ilish head

Stalks and potatoes go first in the oil you used to fry the Ilish head. Lots of flavor there.

Final product: my first Pui Ilish

1. Wash and clean the Ilish head. Rub turmeric and salt, set aside for a few minutes while you prepare the pui (Vietnamese/Climbing/Malabar spinach)
2. Wash and break the leaves off the stem. Cut the stalk into bit-sized halves. Dice potatoes (and other vegetables like kumro (butternut squash), jhinge (ridged gourd) and begun (eggplant) to it. ).
3. In a wok, heat mustard oil, light fry the fish head, then keep aside. In the same oil add kalonji, potatoes (and the vegetables ), stalk first and then the leaves. (To reduce cooking time, you can microwave the spinach for 3 mins, drain the excess water released and then add to the wok) 
4. When the leaves are about done add the fried fish head and slit green chilies. Cover and cook in very low flame without adding any water.

A variation with chingri (shrimp) can also be made. Just replace the fish head with shrimp.

Pui Chingri

You might al so like Cabbage with fish head (Macher matha diye Badhakopir Ghonto)

Jhinge aloo kaju posto

Jhinge or ridged gourd is a good source of fiber. With poppy seeds (posto), cashew and potatoes - it becomes an extremely easy-to-make tasty vegetable dish.

1. Using a peeler, peel the tough edges of a ridged gourd. Cut them into inch long sticks, then lightly fry in hot mustard oil. Keep aside.  Cut potatoes about the same size. 
2. Add kalonji, minced onions. Add the potatoes (microwave them for 2-3 mins for faster cooking time), then add back  the ridged gourd , salt, and turmeric.
3. Dry grind poppy seeds with a few cashews- add to the gourd. Add a little water if needed.  Cover and cook on low flame.
   
   
   I also made aloo-bean posto (potato-beans-poppy seeds) similarly .