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In my last post I had mentioned that I served Lal Shak or Red Spinach with Telapia Sorshe Jhal or Bengali Style Tilapiain mustard sauce and white steamed rice. So I just thought it will not be a fair judgement if I don’t share the recipe of Lal Shak also here in my blog.
Lal Shak Bhaja or Stir Fried Red Spinach is another traditional bengali delicacy which is very common in most of the bengali kitchens. It is considered as a part of daily meal with dal (lentils) and other vegetables.
It’s wide availability and cheap price made this popular among Bengalis. There are many recipes with Lal Shak which are considered to be popular among bengalis. Few of them are ‘Lal Shak diye Dal’ or Lentils with Red Spinach, ‘Lal Shak Bhaja’ or Stir Fried Red Spinach, ‘Lal Shak Chingri’ or Red Spinach with Shrimp etc.
My personal favorite is ‘Lal Shak Bhaja’ or Stir Fried Red Spinach. Being a bengali how can I dare to avoid any fried items!!! For a average day’s meal with ‘bhat, dal, bhaja r mach’ (rice, lentils, fried items and fish) Lal shak is the hottest combo.
So here is my version of recipe of ‘Lal Shak Bhaja’ or Stir Fried Red Spinach.
Ingredients:
Laal Shaak: 1 bunch
Onion: 1, Large
Garlic: 3-4 (I used 6 actually)
Green chilli: 3-4
Salt to taste
Sugar to balance
Nuts: handful
Poppy seeds: 2-3 tsp
Mustard oil: 2-3 tsp
Preparation:
Clean and wash the laal shak under running water. Drain water completely. (See Tips)
Once water is discarded completely finely chop laal shak. And keep aside on paper towel. (See Tips)
Finely chop onion, garlic and green chilli.
Heat a large skillet on high flame and add mustard oil. Once the oil is smoking hot add chopped garlic. Sauté until garlic is golden in color and fragrant.
Add chopped onion and sauté until onion is translucent.
Add laal shak and mix well with the rest. Cover with the lid and let it cook on medium flame.
When shak is almost done add salt, sugar and chopped green chillies. shak will release enough water itself to cook. In fact you can notice much water in the skillet when the shak is done. (See Tips)
When the shak is completely cooked add nuts and poppy seeds. keep the flame high. Stir in between to avoid burning.
Once excess water is evaporated completely turn off the flame.
Laal Shak is done. Serve it with white steamed rice.
I paired it with Telapia Sorshe Jhal to make my appetite happy.
Tips
1. It is important to discard water completely while you are washing the shak because the shak releases enough water to cook itself. If there is any external water it will actually increase the cooking time.
2. Keep the washed laal shak on a paper towel as it will absorbs the excess water from the shak, if there is any.
3. Remember, shak doesn’t absorb the salt at all. So be careful about the salt.
super yummy and healthy spinach
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@Veena Theagarajan,
Thank you 🙂
Wow! This sounds wonderful! I think this dish is perfect for my friend because she's looking for a stir fry that have lots of spinach for her dinner. I will share this to her now so that she can cook this.
Easy Stir Fry
This is really delicious item, but take hell lot of time .
Phhheeeeeewwwwwwww
Thanks by the way…
It was fab…