Step 1: Prepare Spinach

Take a bunch of spinach, pick out any bad leaves, wash thoroughly, and chop it. Set aside.

Step 2: Prepare Other Vegetables

Take flat beans and a carrot. Wash them, then cut the flat beans into bite-sized pieces and the carrot into small cubes. Also, dice one medium potato into similar-sized pieces. Set all prepared vegetables aside.

Step 3: Heat Oil

Heat 2 tablespoons of mustard oil in a pan or wok over medium-high flame.

Step 4: Fry Boris

Add 5-6 pieces of boris (lentil dumplings) to the hot oil and fry until they turn golden brown and crispy. Remove them from the pan and set aside.

Step 5: Add Dried Red Chilies

In the same oil, add 2 dried red chilies and let them sizzle for a few seconds until fragrant.

Step 6: Add Panch Phoron

Add 1 teaspoon of panch phoron to the oil and let it splutter for about 10-15 seconds.

Step 7: Add Diced Vegetables

Add the diced potatoes, flat beans, and carrots to the pan. Stir well to coat them with the oil and spices.

Step 8: Sauté Vegetables

Sauté the vegetables for about 1 minute, stirring occasionally, until they start to soften slightly.

Step 9: Add Spinach

Add the chopped spinach to the pan. It will look like a lot, but it will wilt down as it cooks.

Step 10: Add Spices and Chilies

Add salt to taste, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cumin powder, and 2-3 slit green chilies to the vegetables.

Step 11: Mix and Cook on High Flame

Mix all the ingredients thoroughly. Cook on a high flame, stirring frequently, to help the spinach wilt and retain its green color.

Step 12: Cover and Cook

Cover the pan with a lid and let the vegetables cook for 5-7 minutes, allowing the spinach to release its water and the vegetables to soften.

Step 13: Uncover and Dry

Remove the lid. The spinach would have released some water. Continue cooking on medium-high flame, stirring occasionally, until all the water has evaporated and the vegetables are tender.

Step 14: Check Vegetables

Check if the potatoes and other vegetables are soft and cooked through. If not, cook for a few more minutes.

Step 15: Add Final Ingredients

Add the fried boris, 1/2 teaspoon of sugar, and 2 tablespoons of chopped coriander leaves to the cooked vegetables.

Step 16: Mix Well

Mix everything thoroughly, ensuring the boris, sugar, and coriander are evenly distributed.

Step 17: Final Simmer (Optional)

You may cover the pan again for 1-2 minutes to allow the flavors to meld, then uncover.

Step 18: Finish Cooking

Stir for a final minute until the dish is nicely combined and slightly dry. The Palak Sabzi with Mixed Vegetables and Bori is now ready.

Step 19: Serve

Transfer the hot Palak Sabzi to a serving plate. Serve it as a delicious side dish with rice, roti, or paratha.

• Cook on high flame to retain the vibrant green color of the spinach.

• Adjust the amount of green chilies according to your spice preference.

• Add other seasonal vegetables like pumpkin or eggplant.

• For a richer flavor, add a pinch of garam masala at the end.