Wash the spinach leaves under running water thoroughly. Roughly tear the spinach with your hands and keep aside.
Wash all the vegetables with water and then peel the potatoes, radish and carrots and cut them into one inch cubes. The cauliflower florets should also be of medium size. CUt the brinjals a little larger. Cut the ends of the flat beans and then cut them into one inch and a little more of length.
In a frying pan or a kadai, preferably, add 2 tsp of oil and when the oil has heated up (not too high), fry the boris on a medium heat till they are golden brown. Using a slotted spoon take the bori s out and keep them aside.
In case you do not have bori, skip this above step and start from the next step. In that case, you will need only 2 tsps of oil.
Add 2 tsps of oil to the kadai and when it is hot, ass the bayleaf and dried red chili. Then add the cumin seeds and finally the heeng. Stir it around till the cumin seeds start to brown and at that point, add the potatoes, cauliflower and radish.
Sprinkle some salt and stir everything for two to three minutes of high flame. Afterwhich, cover and lower the flame and let it cook for five minutes.
Remove the cover and add the carrots. Stir once again and sprinkle a little bit more of salt if required.
Cover once again and let eh vegetables cook in its own juices for 5 to 8 minutes. Then add the flat beans and the green peas. Half way through the cooking of the vegetables, ass the brinjals.
Sprinkle some water from time to time so that nothing sticks to the bottom. The vegetables should also cook uptil a point they are soft and still holding proper shape.
When the vegetables are almost done, add the grated ginger. Add sugar and adjust the seasoning if required.
Let the vegetables simmer in the water over a medium heat. Add the torn spinach leaves, the bori s and finally slit green chillies and top with ghee.
The quantity of liquid you want in the dish is upto you. Add more if you want a very soupy jhol.
Spinach leaves don’t take long to cook. At the end you may sprinkle some gobindobhog rice flour. It adds to the fragrance of the jhol.
Turn off the heat and serve it with rice or just as it is in bowls.
In case you are using matar shaak, do not use heeng. Everything else remains the same. Matar shaak has a very delicate flavour and it does not require any amount of cooking. Just add in the end and turn of the heat. The leaf cooks in residue heat.
The rice flour in the end is also optional. It adds a light fragrance and a little bit of body to the soup. You can, alternatively, add some aata for body. In that case, the colour of the soup becomes little translucent. Or you may not add anything and have a very clear golden soup.