{"id":7909,"date":"2009-08-04T13:42:42","date_gmt":"2009-08-04T20:42:42","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7909"},"modified":"2012-10-23T19:36:07","modified_gmt":"2012-10-24T02:36:07","slug":"shak-bhaja-amaranth-stir-fry","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/shak-bhaja-amaranth-stir-fry\/","title":{"rendered":"Shaag Bhaja: Amaranth Stir Fry"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"amaranth-shaakbhaja2\"
\n
\n<\/strong><\/em>
\nThe Shak\/Shaag<\/strong> (any leafy green) Bhaja<\/strong> (Stir fried or deep fried) is a big part of the Bengali\/East Indian Cuisine. Back home, if I was having a typical Bengali meal, I do not recollect a single day that went without some kind of leafy green, & unlike many kids I would love every preparation of the Shak.<\/p>\n

<\/p>\n

The typical Bengali meal includes the following sequence of food <\/em>– <\/strong><\/p>\n

The starting course is a bitter; the recipe & the ingredients changes with the season but common ones are bitter gourd<\/a>, or tender neem leaves (usually fried with eggplants).<\/p>\n

This is followed by shaak (leafy vegetables) such as spinach, pui<\/a>, fenugreek, or amaranth.<\/p>\n

Next come the\u00a0 dal\/lentil, <\/a>which is usually accompanied “something” Bhaja (fried – most of the times deep fried); that something could be any vegetable, but the usual ones are potatoes, eggplants or pumpkin\u00a0 Fried fresh water fish is a great candidate too. Another accompaniment with the dal\/lentil is a vegetable preparation usually made of multiple vegetables cooked together;\u00a0 this could be either one of –\u00a0 Labra<\/a>, Chorchori, Ghonto, or Chanchra.<\/p>\n

The next course is the fish\/shrimp<\/a> course, which might or might not be followed with a meat course.<\/p>\n

Finally comes the chutney<\/a> course, which is typically tangy and sweet; the chutney is usually made of mangoes, tomatoes, pineapple, tamarind, raw papaya, or just a combination of fruits and dry fruits.
\n
\n<\/strong><\/em><\/p>\n

Largely found in India, Phillipines (& other South Asian Coutries), Mexico, Carribean, Africa, Greece & other warmer places, Amaranth is herbaceous plant of the genus Amaranthus.The\u00a0 tender edible leaves and stems, are rich in vitamins A and C, protein, folic acid, calcium and iron,\u00a0 and are often times cooked like spinach. The amaranth leaves are also a very good source of dietary fiber, Riboflavin, Vitamin B6, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. Amaranth is generally available as a red or green variety, sometimes the leaves have both colors.(More pictures<\/a>).
\n
\n<\/strong><\/em>
\nI have the Red Amaranth & the Round Leaf Green growing in my backyard.<\/p>\n

Green Leaf Amaranth:<\/strong><\/p>\n

\"Amaranth
\n
\n<\/strong><\/em><\/p>\n

Red Leaf Amaranth:<\/strong><\/p>\n

\"Amaranth
\n
\n<\/strong><\/em>
\nThis happens to be my first harvest of the leafs from my back yard & I have used the Green Leaves for this recipe. The red ones are cooked in the same way, but the color is reddish\/brownish when cooked.<\/p>\n

\"amaranth-shaakbhaja3\"
\n
\n<\/strong><\/em>
\n
\n<\/strong><\/em>\u00a0<\/p>\n

Shaag\u00a0Bhaja: Amaranth Stir Fry<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients: <\/strong><\/em><\/p>\n

Note: <\/strong><\/em>The amount will reduce to about 1\/4 of the original fresh green amount.
\n<\/strong><\/em><\/p>\n

    \n
  1. 4-5 Cups washed & chopped Amaranth Leaves & soft stems
    \n<\/strong><\/li>\n
  2. 1 Tablespoon oil<\/strong><\/li>\n
  3. 1 Green Hot Pepper, Slit <\/strong><\/li>\n
  4. 2 Cloves Garlic, chopped<\/strong><\/li>\n
  5. 1\/2 Onion, sliced<\/strong><\/li>\n
  6. 1 Dry Red Chillies or Red Chilli Flakes<\/strong><\/li>\n
  7. Salt<\/strong><\/li>\n
  8. 1 Teaspoon Turmeric<\/strong><\/li>\n
  9. Roasted Peanuts or Almonds for garnish<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nPreparation:<\/em><\/strong><\/p>\n

    Heat oil in a heavy bottom vessel.<\/p>\n

    Add the red dry chillies & the garlic; when the garlic starts to brown add the onions & fry till they look clear. Add the chopped greens, green chilli , turmeric & the salt;\u00a0 saut\u00e9 for 2-3 minutes till the ingredients mix well.<\/p>\n

    Cover the pan and turn down the heat to the lowest point & let it be cooked till it is done & the water is absorbed; dry the excess water while stirring & tossing quickly.<\/p>\n

    Garnish with nuts. Serve with steamed rice.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"amaranth-shaakbhaja1\"<\/p>\n

    This is send to the Swiss Chard Challenge<\/a> hosted at Daily Musings.
    \n
    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em><\/p>\n

    Related Posts:<\/strong><\/em><\/p>\n

    Chicken Curry<\/a><\/strong><\/p>\n

    Sweet & Spicy Vegetables<\/a><\/strong><\/p>\n

    Cauliflower with Nigella Seeds<\/a><\/strong><\/p>\n


    \n<\/strong><\/em><\/p>\n

    \n
    <\/div>