Shak Bhaja

Shak Bhaja

Shak Bhaja

Veg Vegan

Crisp-fried leafy greens — spinach, mustard greens, or neem leaves pan-fried with nigella seeds and dried red chilli until wilted and lightly charred at the edges. The ritual second course of a Bengali meal.

Cuisines

Bengali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 15 min Total: 30 min 2-3 servings

Ingredients

1 bunch spinach
1 bunch red amaranth leaves
1 bunch fenugreek leaves
2 tablespoons mustard oil
2 cloves garlic
1 teaspoon panch phoron
2 green chilies
— salt to taste

Instructions

  1. 1 Wash the spinach, red amaranth leaves, and fenugreek leaves thoroughly to remove any dirt.
  2. 2 Chop the leaves coarsely and set aside.
  3. 3 Heat mustard oil in a pan over medium heat.
  4. 4 Add panch phoron and let it splutter.
  5. 5 Add chopped garlic and sauté until golden brown.
  6. 6 Add green chilies and sauté for a minute.
  7. 7 Add the chopped greens to the pan and stir well.
  8. 8 Season with salt to taste.
  9. 9 Cook on medium heat, stirring occasionally, until the greens are soft and cooked through, about 10-12 minutes.
  10. 10 Serve hot with steamed rice or roti.

Tips

For a variation, you can add a pinch of sugar to balance the bitterness of the greens.