Lal Saag (Red Spinach Curry - Bengali Style)

Name: Lal Saag (Red Spinach Curry - Bengali Style)
Cuisine: Indian
Ingredients: 2 bunches Laal saag (red spinach), washed, rinsed & chopped fine; 2 tbsp. mustard oil; 8-10 bodis (dried lentil dumplings); 1 tsp. kalonji (nigella seeds); 1-2 green chilies, slit; 1 onion, chopped; 3-4 cloves garlic, chopped; to taste salt; 1/2 tsp. turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens -As any form of greens are very beneficial and nutritious to our body, they need to be incorporated in our everyday diet. So here is a simple and an easy recipe of these Red Spinach cooked in a Bengali style.

Fried vadi (dried lentil dumplings) are used as a garnish to give a crunch to the end product. For a non-veg version they can be substituted with some fried prawns. This preparation is generally relished with plain steamed rice and had at the beginning of any meal.

Bethica Das @kitchen_flavours

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Ingredients

2 bunchesLaal saag (red spinach), washed, rinsed & chopped fine
2 tbsp.mustard oil
8-10bodis (dried lentil dumplings)
1 tsp.kalonji (nigella seeds)
1-2green chilies, slit
1onion, chopped
3-4 clovesgarlic, chopped
to tastesalt
1/2 tsp.turmeric powder

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Steps

1

Heat oil in a non-stick pan and saute the bodis till golden brown. Remove them and when cool, pulse them in the grinder (leaving few for garnishing). Keep aside.
2

Temper the same oil with the kalonji and slit green chilies. Saute for a few seconds. Then add the garlic and saute till they change colour.
3

Add the onion and continue to fry till light brown. Now add the chopped laal shaag, salt and turmeric powder. Stir fry on a low flame till dry.
4

Just before serving, sprinkle the crushed bodis and serve along with steamed rice. They can also be had with chapattis.