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Sunday, 22 February 2015

Laal Saag (Red Spinach Stir Fry - Bengali Style)


           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.






  • 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 of garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder




          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.

          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.

          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.

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



















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