Active Time

　　30 min

　　Total Time

　　30 min

　　Kalmi Shaak

　　Following Bengali tradition, Chitrita Banerji's mother presented this vegetable dish as a first course — delicate yet spicy, it gets the appetite going. But you could serve it as a side dish with the mung beans and the eggplant fritters. The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand — many bottles are labeled "for massage only," though Indians find that they're fine to cook with — we have substituted vegetable oil.

　　

Ingredients

Makes 4 servings

　　2 1/2 lb water spinach (2 large bunches)*

　　2 tablespoons vegetable oil

　　1/2 teaspoon panch phoron (Bengali spice mix)*

　　4 (3-inch) dried hot red chiles

　　4 large garlic cloves, minced

　　1 teaspoon salt, or to taste

　　

Special Equipment

a wok

　　

Step 1

Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.

　　

Step 2

Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds. Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.

　　

Step 3

Add water spinach a handful at a time, stirring. Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.

　　

Step 4

Available at Indian markets and Kalustyan’s (212-685-3451).