Palong Chingri Ghonto

(or Spinach saute with shrimps)
This is a traditional Bengali way of cooking and rather simple and super fast as both spinach and shrimps take little time to cook.

Ingredients (serves 2):
One bunch fresh baby spinach
3-4 tbsps shrimps (feel free to put more if you want)
One medium onion, chopped
1/2 tsp kalojeere (also known as kalonji, nigella or onion seeds)
1 split green chlli
2 tsp mustard oil (vegetable oil may be used too)
salt to taste

Method:
Wash spinach thoroughly, then drain and chop into small pieces. Devein the shrimps and keep aside.
Heat oil in a pan, then toss the kalojeere, green chilli and chopped onion. Cook on low heat till onion turns translucent, then add the shrimp. After 30 seconds add the spinach and fry a while more. Season with salt, then cover and cook for 5 minutes or till done.
Serve with hot rice.
A perfect accompaniment would be kashundi or Bengali mustard sauce.