Notey Shaak Ghonto (Green Amaranth and Mixed Vegetables Curry)

Name: Notey Shaak Ghonto (Green Amaranth and Mixed Vegetables Curry)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms Notey Shaak or Green Amaranth Leaves; 1 potato cut into small cubes; 1 cup pumpkin cut into small cubes; 5 pointed gourd (parwal) cut into small pieces; 2 tbsp black chana boiled; 1/2 tsp panch phoran or five spices; 1/4 tsp cumin seeds; 2 dry red chillies; 1/2 tsp ginger paste; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 3 tbsp mustard oil; 1 tsp sugar; 1/2 tsp salt or to taste

Kumkum Chatterjee @cook_12055532

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Notey Shaak or Amaranth Greens are known to have immense health benefits .It is mainly available during the hot summer season. This green leafy vegetable can be cooked in various ways.Here I share a popular Bengali healthy and tasty recipe for ghonto with mixed vegetables and nutritious notey shaak or Amaranth Greens.Serve this as a side with steamed rice and dal in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

200 gmsNotey Shaak or Green Amaranth Leaves
1potato cut into small cubes
1 cuppumpkin cut into small cubes
5pointed gourd (parwal) cut into small pieces
2 tbspblack chana boiled
1/2 tsppanch phoran or five spices
1/4 tspcumin seeds
2dry red chillies
1/2 tspginger paste
1/2 tspturmeric powder
1/2 tspred chilli powder
3 tbspmustard oil
1 tspsugar
1/2 tspsalt or to taste

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Steps

30 minutes

1

Pluck and wash tender green amaranth leaves thoroughly 2 to 3 times under running water to get rid of mud and dirt. Drain water. Discard worn out leaves.Chop the leaves finely.Few tender stems may be chopped and added.Soak black chana / chickpeas overnight and pressure cook upto 5 whistles with half cup water and 1/4 tsp salt.Release steam after 5 minutes and check whether soft.Set aside.Chop the vegetables as mentioned.
2

Heat mustard oil in a wok.Temper oil with hing, paanch phoron or bengali 5 spice mix, cumin seeds and dry red chillies.When the seeds splutter and get aromatic, add the chopped vegetables. Saute for 5 minutes sprinkling 1/4 tsp salt on medium to low heat.Next add black chickpeas, turmeric and red chilli powder, ginger paste, sugar and salt to taste. Toss to mix well.Cover and cook the vegetables for 2 minutes under low heat.Sprinkle some water if needed to partially cook the vegetables.
3

Remove cover and add the chopped Amaranth Leaves or Notey Shaak.Keep on stir frying for 2 to 3 minutes till leaves shrink and release water.Lower flame and cook further for 5 to 6 minutes till the vegetables are cooked properly. Cook till all moisture dries up. Garnish with fried dry red chilli and serve hot as a side with steamed rice and dal.