Here is a simple and an easy recipe of Laal Shaag or Red Spinach cooked in a Bengali style. where I also added some sautéed prawns and fresh grated coconut for some added flavour. It turned out real yummy and took this simple and healthy dish to the next level. For a veg. version, you can substitute with fried vadis / dried lentil dumplings. Serve with hot steamed rice or chapatti. So check the step by step pictorial recipe to prepare tis nutritious stir fry.
- 2-3 bunches of Laal Shaag, washed, rinsed & chopped fine
- 10-12 prawns, deveined & cleaned
- 2-3 tbsp. mustard oil
- 1 tsp. ghee
- 1 tsp. panch phoron
- 1/4 tsp. asafoetida
- 2 green chilies
- 1 onion, chopped
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp/ cumin powder
- 1/2 tsp. red chili flakes
- 2-3 tbsp. fresh grated coconut
Heat oil and ghee in a pan and stir fry the prawns for a minute. Drain and keep aside. Temper the same oil with panch phoron, green chilies and asafoetida. Sauté for a few seconds.
Add the onion and garlic and stir fry till light brown. Now add the chopped greens and give it a stir.
Then add in all the dry spices and mix well. Cover and cook on a low flame till all the moisture has been absorbed.
Add the sautéed prawns and continue to cook till done. You may sprinkle some water if necessary.
When done, add the coconut and mix well. Switch off the flame and keep it covered for 2-3 minutes. Then serve with steamed rice or as a side dish with chapattis.
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