Palong Sager Ghanto (Spinach With Vegetables)

During my childhood, Mom used to nag a lot "tora saag sobji kobe khete shikhbi?" (When will you start eating green leafy vegetables?)
And now a days when I insist my son to eat leafy vegetables, I can very well understand my mom's concern while going through the same vicious cycle. This spinach with vegetables combination is served at along with the mid-day meal. With minimum spices this is a very healthy dish. We use Panch phoron in this saag, which is prominent mixture of 5 spices largely used in Bengali dishes


Ingredients:
3 bunches of Spinach
1 Red carrot
2-3 small Brinjals
1 Radish
6-7 Cauliflower florets
6-7 Beans
1/4 cup Yellow pumpkin
2-3 Green chillies
1/2 tsp Turmeric power
1/2 tsp Panch Phoron
1 tsp Sugar
Salt to taste
Mustard Oil


Method:
Cut, wash and dice/ trim all the vegetables. In a large vessel take spinach and soak it for 5 minutes before you rinse (to get rid of the grit this step is must). Do this several times until the water is clear. You may remove the hard stalks. 
Heat oil in a pan till it reaches smoking point, then reduce the heat and add panch phoron, silted green chilles. Once the panch phoron releases its aroma add all the vegetables, salt, turmeric, mix well and cook for about 10 minutes, stirring occasionally. Add spinach, sugar, cover and simmer for another 5-6 minutes. Turn off the heat and this saag is ready t be served with gorom bhaat (steamed rice) and dal.