Spinach pumpkin sweet potato

Spinach sautéed with vegetables

This is the first course of that traditional Bengali meal

Greens are a popular first course in Bengal.  Make this slightly smoky, sautéed spinach with creamy aubergine and a sweet vegetable (winter squash or sweet potato) for a unique blend of flavours

Serves 4


500 g spinach cleaned, washed and chopped

200 g aubergine/eggplant diced

200 g of sweet potato/winter squash

¼ teaspoon nigella seeds (also called kalonji or black caraway)

2 tsp neutral oil

1 small dried red chilli (optional)



  1. Heat oil. When very hot, add the chilli (if using) and the seeds.
  2. Once the chilli turns brown or the seeds have sizzled for a few seconds, remove the chilli if you don’t want spicy food. It can be used for garnishing or to make an individual diner’s food hot as per taste.
  3. Add sweet potato/winter squash and sauté, over medium low heat for a couple of minutes.
  4. Add aubergine/eggplant and sauté until vegetables are almost cooked through.
  5. Add the greens and sauté till they are wilted and the vegetables are soft. If things start to dry up and burn before they are cooked, add a splash of water.
  6. Add salt.