Palong Shak Ghonto: Bengali Spinach Vegetable Curry

Add the potato, eggplant, pumpkin, and green chili. Stir in the turmeric powder, cumin powder, and a little salt. Cover and cook over low heat, stirring occasionally, until the vegetables begin to soften.

Lightly squeeze excess water from the steamed spinach, then add the spinach and chickpeas to the vegetables. Mix gently and cook for 5 minutes so the flavors come together.

Add sugar to balance the bitterness of the greens, then continue cooking over low heat until the potato and pumpkin are tender. Adjust salt and sugar to taste.

Turn off the heat and garnish with chopped coriander leaves. Serve warm with steamed rice, roti, or paratha.