Bengali Style Shak Bhaja Recipe – Stir Fried Green Amaranth Leaves
Ingredients
| Ingredient | Quantity |
|---|---|
| Amaranth Leaves | 300 grams |
| Khus Khus | 1/2 teaspoon |
| Peanuts (Roasted) | 1/2 cup |
| Dry Red Chillies | 2 |
| Garlic (Finely Chopped) | 3 cloves |
| Ginger (Finely Chopped) | 1 inch |
| Cumin Powder | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 6 grams |
| Carbohydrates | 12 grams |
| Fats | 10 grams |
| Fiber | 4 grams |
Instructions
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Preparation of Amaranth: Start by thoroughly washing the amaranth leaves under running water to remove any dirt. After washing, chop the leaves into manageable pieces.
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Cooking the Leaves: In a saucepan, add the chopped leaves with a little water and bring to a boil over high heat for about 2 minutes. This helps soften the leaves slightly.
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Roasting Peanuts: In a separate kadhai (wok), heat some mustard oil. Once hot, add the roasted peanuts and sauté until they are golden and aromatic. Remove and set aside.
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Flavoring the Oil: In the same kadhai, add the dry red chillies, khus khus, ginger, and finely chopped garlic. Sauté for about 20 seconds until fragrant.
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Combining Ingredients: Return the roasted peanuts to the kadhai, then add the cooked amaranth leaves. Season with salt and mix well, ensuring the flavors meld together.
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Final Cooking: Cook the mixture for an additional minute, stirring occasionally, until everything is heated through.
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Serving: Serve the Bengali Style Shak Bhaja hot, ideally paired with phalguni dal, boondi raita, and soft roti for a complete meal.
Serving Suggestions
This delightful stir-fried dish not only embodies the essence of Bengali cuisine but also pairs beautifully with a variety of lentils and breads, making it a perfect choice for lunch or dinner.
Enjoy your Bengali culinary journey with this simple yet flavorful dish!
