Amaranth or Lal Shake Bhaja is a Bengali-style dish made with the leaves of the amaranth plant. It is a popular dish in Bengal and is often served as a side dish with rice and dal. The leaves are first blanched and then sautéed with spices and mustard oil. The dish is known for its unique taste and nutritional value.
Here is a basic recipe for making Amaranth or Lal Shake Bhaja Bengali Style:
- 2 cups amaranth leaves, washed and finely chopped
- 1 tsp mustard oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Blanch the amaranth leaves in boiling water for about 2-3 minutes. Drain the leaves and squeeze out excess water.
- Heat mustard oil in a pan over medium heat.
- Add cumin seeds to the hot oil and let them crackle.
- Add the blanched amaranth leaves, turmeric powder, red chili powder and salt to the pan.
- Stir-fry the leaves for about 5-7 minutes or until they are cooked through and tender.
- Remove from heat and serve as a side dish with rice and dal.
Note: You can also add other spices like ginger, garlic, and green chilies to the dish for added flavor. If you can’t find amaranth leaves, you can substitute with spinach or chard.