Laal Shaak
Laal Shaak is a very famous Bengali side dish that is paired with rice and ghee. Known as red amaranth in English, this leafy vegetable not only brings a pop of color to your dishes but also packs a nutritional punch.
Ingredients
- 1 Big bunch of red amaranth leaves
- 1 tablespoon Mustard oil
- 2 Dry Red Chili
- 2 Garlic cloves
- ½ teaspoon Black mustard seeds
- 2 Fresh green chili
- 1 tablespoon Ghee
- ½ teaspoon Salt
Instructions
- Wash the red amaranth leaves and stems. Chop the leaves along with the stems finely. I don't like to discard the stems, as the stems are quite nutritious.
- In a heavy bottom pan, heat mustard oil and add the sliced or grated garlic along with dry red chili and black mustard seeds. Let it sizzle for 30 seconds to a minute.
- Add the chopped greens, season with salt and stir around to cook the greens.
- In about 5 to 10 minutes, it will cook down a lot. Check for salt and add more if needed.
- Add ghee and green chili and cook for a couple more minutes.
- Serve Laal Shaak warm with rice and daal.
Nutrition
Calories: 91kcalCarbohydrates: 1gProtein: 0.3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 388mgPotassium: 12mgFiber: 0.1gSugar: 0.1gVitamin A: 0.3IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg