Dheki Shag
As any form of greens are very beneficial and nutritious to our body, they need to be incorporated in our everyday diet.Using greens in your dish helps to give essential vitamins and iron that are required for a healthy body. Green leaves especially is full of antioxidants and minerals which help in fighting many diseases.
Shag is an original and traditional Bengali recipe. Shag is basically a leaf-based curry that is served on the first leaf with rice. Although it is a food originating from West Bengal. But it also gained its uniqueness in traditional Bihari cuisine.
Water Spinach fry ( Kalmi Shaak bhaja )
It is a seasonal food. And an extremely simple dish to prepare. Kalmi saag is a leafy vegetable that is available mostly in summer. It is grown in wetland and has very cooling effect on body.Kalmi shak/water spinach/river spinach is popular across the world. And often considered as the healthiest leafy vegetable packed with nutrients. Such as iron, phosphorus, vitamin A, vitamin B, vitamin C, and fibers. Its preparation is as simple as any other ordinary Indian dish.
Ingredients
Prep Time10 mins
Cook Time :10 mins
Total Time :20 mins
Course :Lunch, Sides
Cuisine : Indian
kalmi saag 3 bunches
Potato 1 medium ( Thin long shaped )
Garlic 2, 3 cloves finely chopped
Onion 1 sliced lengthwise
Ginger paste 1/2 tsp
Kalonji ( Black cumin seeds1/4 teaspoon)
Turmeric powder /2 Teaspoon
Cumin Powder 1/2 Teaspoon
Green chilli slited 1
Salt
Oil 2 tsp
Wash kalmi shak properly in running water and drain excess water and finely chopped the water spinach.Heat the mustard oil in a pan. Add the kalojira and sliced raw chillies to the hot oil, let the kalojira be spluttering.
Add chopped garlic. Stir until the garlic turns golden brown. Now add the thin and long sliced potatoes. Add salt and turmeric. When the potatoes are well fried, add ginger paste. Cook over medium heat for 5 minutes.
Add the vegetables.
Keep the heat medium to low and let it cook until the excess moisture evaporates. Stir occasionally. Check the salt level
Remove from the heat and serve with hot rice.
*cook the shak uncovered and do and be sure not to overcook the shak. The greens must have that crunch left.
Amaranth leaves with poppy seeds & Bringle (Lal shak begun diye)
Fried red spinach is usually a dish made with red amaranth leaves and some garlic and green chillies. Dried posto seeds or dried lentil dumplings add crunchiness to this dish. Sometimes the red leaves are also fried with shrimp and finished with a sprinkling of fried poppy seeds.
Ingredients
2 bunches Laal saag (red spinach), washed, rinsed & chopped fine
2 tbsp. mustard oil
8-10 bodis (dried lentil dumplings)
1 tsp. kalonji (Black cumin seeds)
1-2 green chilies, slit
1 onion, chopped
3-4 cloves garlic, chopped
to taste salt
1/2 tsp. turmeric powder
1 tablespoons Poppy seeds
2 small Bringle (cut in small cubes)
How to prepare
Wash the red spinach leaves under running water. Cut the leaves with stalks and tips. Soak the cut amaranth leaves in about 2 cups of water. Cut the eggplant into small cubes. Chop the garlic.
Heat 1 tbsp oil in a pan add dried lentil dumplings and fry till the dumplings are golden. Remove with a slotted spoon and set aside.
If you don't have lentil dumplings in your house, fry a handful of brown groundnuts. Set aside. Temper the oil with 1/2 tsp of Kalonji, green Chili and 3 cloves of chopped garlic .
Once the spices sizzle and you get the aroma of garlic, add the Bringle Sprinkle 1/2 tsp of turmeric powder and saute until bringle pieces are lightly browned..
Now add red amranth leaves Add salt and cook the leaves.
The leaves will leave their juices as they cook. Normally shak does not require water to cook. However, if you think the juice is not enough, add a little water. Now cover with a lid and cook.
Stir occasionally until eggplant and vegetables are all cooked.
Once the veggies are cooked and the dish looks dry, add 1 tablespoon of poppy seeds.
Stair well for some time. Add fried dumplings just before remove from hit. Stait for 2 minutes. Serve hot with rice
Dheki Shag fry (Fiddlehead Ferns fry in Mustard paste)
Fiddlehead Ferns are healthy greens that one can find during winter or at the end of the winter season in India. These are quite seasonal, and it’s hard to find them in any part of the country. In Bengal, the local name of these green is Dheki Shak.
You will need two bundles. Remove the stems and discard. Break off the soft top portion of the stem and the leaves and chop them. Wash the saag very well and drain off water.
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
300g- Fiddlehead ferns/Dheki Shak
2 tbsp- Mustard oil
½ tsp- Turmeric powder
1- Green chilli (cut into halves)
1/3 cup- Fresh grated coconut
New potatoes: 3-4
Garlic- 3 cloves finely chopped
Mustard paste- 1/2 teaspoon
Nigella( kalojeera ) seeds - 1/3 ts
Salt as per taste
How to prepare
Cut the tip and the leaves from the stem. Used as much of the stems as possible, discard the hard stems . Wash under running water and keep aside to drain.Then chopped it finely . ( Firstly wash Dheki shak then chopped )
Wash the potatoes and cut in thin slices.
Add oil in a hot pan and wait till it starts to smoke. Now add the kalojeera ( Neigella seeds), green chillies and garlic and fry for 10 secs on high heat or till the garlic releases a nice aroma.Add the potatoes with a pinch of salt and turmeric. Fry on low flame for 5 mins so that the potatoes cook and the outside is nice and golden.Now add the Dheki shag and stir it for some time. Add the rest of turmeric powder and salt( as per your taste) . Mix all well .Lot of water will come out keep cooking on medium flame. After 3-4 minutes cover the pan.
Once the water are almost cooked add the mustard paste and mix. Cook on low flame for another 3-4 minutes and serve hot with Rice.
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