PALAK SAAG

Saag in typical Bengali sense is the name for fried green leaves with little or no masala. And its a very tasty and traditional dish. I do like the north-indian version of Saag too with all the spices but I adore the way my Mamoni made it and still prefer to have Saag in that style....You know Mom's always the Best :) And as I have told Bengali's cannot stay away from mustard seed. And am not different at all.I love to eat saag with kasundi (its actually a type of mastard paste. Not sure how its made , mom makes it for me.)

Spinach	3 bunches
Brinjal	2 numbers thin ones
Turmeric Powder	1 teaspoons
Green chilly	2-3 pieces
Oil	2 tablespoons
Black mustard seeds	1 teaspoon
Salt	As per taste

1. Cut the spinach ,after washing, as finely as possible. The finner the cutting is somehow the better it tastes
2. Cut the brinjal into small pieces too and coat it with half teaspoon turmeric and salt and set aside for 5 min.
3. Heat oil{I prefer mustard may be the Bong instinct :)} in a kadhai and fry the green chillies and remove.
4. To the same oil add the brinjal and fry them till they are brown from all sides. When down remove it from the kadhai.
5. Heat oil in a kadhai again and add the mustard seed and dry red chilly and cover the kadhi. 
6. Then add the spinach leaves add salt and turmeric powder ; cover the kadhai for it to cook. Keep stirring from time to time so that it doesn't burn.
7. When the water from the leaves starts drying up add the brinjal and keep cooking , don't cover the kadhai now. Keep stirring constantly now till the water is all evaporated.
8. Palak Saag will be ready. Server with steamed rice and kasundi.