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Bengali Palong Shaak Bhaja: Low-Carb, Vegan and Nutritious Spinach Recipe That You Must Try Bengali Palong Shaak Bhaja: Low-Carb, Vegan and Nutritious Spinach Recipe That You Must Try One of the very first food references from Bengal is a short verse from Prakritapaingala, compiled by anonymous authors in the 13th century. Read Time: 5 min In most Bengali restaurants, stir-fried greens would form a part of the thali served to eaters. To a Bengali table, greens are essential. They are often stir-fried till they are just about cooked but still slightly crunchy. Rarely would you find paeans written about soggy, overcooked stews with greens in them. They are, rather, a great way to start a meal, a small interlude before the mains come in. While consumption, most Bengali eaters follow a certain pattern - the introductory items before the dal is consumed with the barest minimum of rice, then comes the lentils, which is consumed with a little more, and finally, the animal protein, most

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