Lal Saag Chorchori - Red Spinach with vegetables

Laal Saag
It is amazing how much you miss little things when they are not readily available. This is a leafy vegetable very close to spinach but red. The bengali name translates to red spinach. I have worked with red swiss chard to replicate some of the recipes, but I was besides myself with excitement when I saw this brilliant bunch at the local Bhavik store. This looks beautiful but unfortunately, these leaves are rather tough and should have been picked earlier. Anyhow here is my recipe with this.
Laal Saag Chorchori
2 tbsp mustard oil
1 tsp panch phoron
1 large bunch laal saag
1 eggpant cut into pieces
2 green chillies slit
1 tsp salt
1/3 cup oil
1/3 cup bori
Method of Preparation
1. Heat the mustard oil and add the panch phoron.
2. When this crackles, add in the saag and eggplant. Stir briskly till the saag wilts, add in the chillies, salt and cover for 15 min on low heat. The eggplant should be soft and the mixture should be a mush.
3. Heat the oil and fry the bori and drain. Mix into the chorchori and serve with rice and dal.