Chingri Narkel diye Laal Shaag / Shaak

 

            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. 

                      Heat oil & ghee & stir fry the prawns for a minute. Drain & keep aside. 

                   Temper the same oil with panch phoron, green chilies & asafoetida. Sauté 

                   for a few seconds. 

 Add onion & garlic & sauté till light brown. 

                                   Now add the chopped greens and give it a stir. 

                     Add all the dry spices & mix well. Cover & cook on a low flame till the 

                     moisture has been absorbed.

                                  Add the sautéed prawns & cook till done. 

                                  When done, add the coconut and mix well. 

                                  Serve with steamed rice or as a side dish with chapattis. 

Red Spinach Stir Fry with Chickpeas & Coconut

          Any type of greens is very healthy and nutritious. They need to be incorporated in our meal for a well balanced diet. So here is a simple and an easy Red Spinach stir fry where I also added some boiled chickpeas and fresh grated coconut for some added flavour. I like to relish with plain steamed rice, but you may also have it with chapatti.

• 2-3 bunches of Red Spinach, washed, rinsed & chopped fine
• 1/2 cup boiled Chickpeas
• 3 tbsp. fresh grated Coconut
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida
• 1-2 green chilies, slit
• 1 onion, chopped
• 3-4 cloves of garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder

          Heat 2 tbsp. oil in a pan. Temper with nigella seeds, asafoetida and green chilies. Sauté for a few seconds.

          Add the onion and garlic. Stir fry till light brown. Now add the chopped greens, boiled chickpeas and all the dry spices.

          Mix everything well and cook, covered on a low flame till done. Switch off the flame. Add the coconut and the remaining mustard oil. Give it a stir and serve with rice or chapattis. 

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 sauté 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 sauté 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.