I am posting this humble stir fried shaak or leafy vegetable for two reasons.
One ... I have been getting a lot of visits from people searching for recipes with the Laal shaak / Red Spinach. So decided to post it after all.
Two ... I don't have any other recipe or snap ready in my drafts. :-p
Traditionally, a Bengali full meal ... usually a lunch ... has to have a shaak or leafy vegetable on the side, that is eaten with the rice served. It can be a plain stir fry or can be made into a Chorchori / Charchari by cooking a mix of other vegetables with it.
I have not tried this shaak as a Chorchori yet ... but I do often fry some Bori / Vadi / Mungaudi in a little oil, crush them and add them to this fry.
This stir fry of the Lal Shaak / Red Spinach / Amaranth leaves is a favourite at home. Made very simply, it is just the garlic that gives a flavour that goes so well with the distinct flavour of these leaves.
If you don't like garlic, you can try this with a tempering of kalaunji / nigella seeds and dry red chillies or fresh green chillies.
Laal Shaak / Red Spinach / Amaranth leaves - 1 bunch, cleaned and chopped
Cooking oil - 1 tbsp ( I use Mustard oil )
Whole dry red chillies - 2
Garlic cloves - 5, crushed
Salt - to taste
How to :
Heat oil in a wok / kadahi.
Add the whole red chillies ( break them first or they might burst ) and the crushed garlic.
Fry a little and then add the chopped leaves.
Add salt, cover and cook. Remember to stir once in a while so that it does not burn.
When it is done and all water had dried up, remove cover and give a final stir.
Serve hot. Goes best on the side with hot rice and dal.
TC all !! :-)
Thursday, 18 March 2010
Laal Shaak Bhaja / Stir fried Amaranth Leaves
By Kichu Khonn