Water Spinach fry with Garlic pods or Rashun diy Kolmi Shaak Bhaja

Name: Water Spinach fry with Garlic pods or Rashun diy Kolmi Shaak Bhaja
Total time: 1800 s
Yield: 4 Peoples
Cuisine: British
Ingredients: 1 .Tender Kolmi Shaak / Water Spinach - 500 gm (2 bunches of 250 each); 2 . Garlic 15 20 pods; 3 . 3 Slitted Green Chillies; 4 . 1/2 tsp Nigella seeds; 5 . 2 tbsp Mustard oil; 6 . Salt to taste

Soma Chakraborty jhalmuri863 @cook_108089937

It's an awesome recipe of Water Spinach, we used to call it kolmi shaak. Today I submitted Roshun diy kolmi shaak bhaja, or say water spinach fry with garlic. It should serve with hot rice and red lentils. We generally have it with Kasundi (mustard sauce) or raw mustard oil. Enjoy. #globalapronchallenge2024

Soma Chakraborty jhalmuri863 @cook_108089937

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Ingredients

Preparation time 15 min Cooking time 15 min

4 Peoples

1.Tender Kolmi Shaak / Water Spinach - 500 gm (2 bunches of 250 each)
2. Garlic 15 20 pods
3. 3 Slitted Green Chillies
4. 1/2 tsp Nigella seeds
5. 2 tbsp Mustard oil
6. Salt to taste

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Steps

Preparation time 15 min Cooking time 15 min

1

1. Clean the leaves first. Remove any wilted or rotten leaves. Wash the the rest of the Kolmi shaak under water a couple of times till all the dirt is removed. Drain all the water.
2

Now chop off 1 inch from the stem base. Roughly chop the rest of the leaves
3

Heat a frying pan or kadai and add mustard oil.
4

Once the oil is hot temper it with crushed garlic cloves (about 10-15), Nigella seeds, one green chili. Sauté it on medium flame till you get a nice aroma of garlic.
5

Now add the chopped Kolmi shake in batches. Let it reduce a little and add the next batch.
6

Now cook on medium flame and keep stirring in between. The shaak will release water and then the water will dry up.
7

You can add a few whole garlic pods at this point if you are a garlic lover like me. They will get nicely cooked along with the shaak.
8

Throw in a few green chilies if you want the stir fry to be more spicy.
9

The shaak will get cooked in about 8-10 minutes on medium flame.
10

Serve it with piping hot rice and masoor daal tempered with radhuni or kalo jeere.