Lal Saag (Red Spinach Curry - Bengali Style)

Heat oil in a non-stick pan and saute the bodis till golden brown. Remove them and when cool, pulse them in the grinder (leaving few for garnishing). Keep aside.

Temper the same oil with the kalonji and slit green chilies. Saute for a few seconds. Then add the garlic and saute till they change colour.

Add the onion and continue to fry till light brown. Now add the chopped laal shaag, salt and turmeric powder. Stir fry on a low flame till dry.

Just before serving, sprinkle the crushed bodis and serve along with steamed rice. They can also be had with chapattis.