Palong Shaag Begun Torkari (Spinach Eggplant Curry)

Heat oil in a pan and temper with the red chilies and the panch phoron. After it stops spluttering, add the onion, garlic and ginger and saute till till the onions turn translucent.

Add the eggplants and fry till light brown. Then add the chopped spinach, salt, turmeric powder and coriander-cumin powder.

Cook, covered on a medium flame till the moisture dries up. Serve hot with plain steamed rice or chapati.