Authentic Bengali Nari Shaak with Moong Bari: A Flavorful Vegetarian Recipe

25 minutes

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Authentic Bengali Nari Shaak with Moong Bari: A Flavorful Vegetarian Recipe - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
Bengali

About Authentic Bengali Nari Shaak with Moong Bari: A Flavorful Vegetarian Recipe

Discover the vibrant heart of Bengali cuisine with this authentic Nari Shaak (Jute Greens) and Moong Bari recipe. This vegetarian delight masterfully combines the earthy bitterness of tender jute leaves with the satisfying crunch of crispy fried moong dal fritters – a delightful textural contrast that will tantalize your taste buds.
The simple yet deeply flavorful spice blend – featuring garlic, green chilies, and warming turmeric – perfectly complements the unique taste of the jute greens. This recipe is a testament to the beauty of traditional Bengali home cooking, offering a light yet incredibly satisfying meal, ideal for lunch or a simple weeknight dinner.
Whether you're a seasoned Bengali cook or a curious culinary adventurer, prepare for a flavor journey that celebrates the fresh, earthy, and surprisingly addictive essence of this classic Bengali dish. The added protein boost from the moong bari makes it a complete and nutritious meal.
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Recipe Time & More

Prep15 minutes
Cook10 minutes
Total25 minutes
Calories133 kcal
Serves2
Served AsLunch
Recipe TasteCrunchySaltySpicy

Ingredients
 

  • 2 tbsp Oil mustard oil preferred for authentic flavor
  • 1 tsp Chili red, whole
  • 1 tsp Panch Phoron bengali five-spice blend
  • 1 tsp Garlic minced or finely chopped
  • 2 tsp Chili finely chopped, adjust to taste, green
  • 250 gm Nari Shaak freshly chopped, also known as jute greens
  • 1 tsp Turmeric Powder
  • 1 tsp Salt or to taste
  • 100 gm Moong Bari store-bought or homemade, also known as fried moong dal fritters, fried until golden
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Instructions
 

Sauté Aromatics

  • Heat oil in a pan. Add whole red chilies, panch phoron (five-spice blend), and minced garlic. Sauté until fragrant.

Cook the Jute Greens

  • Add chopped Nari Shaak (jute leaves), turmeric powder, and salt. Stir-fry for a few minutes until slightly wilted. Cover and cook until the greens are tender and have released some moisture.

Combine and Serve

  • Once the Nari Shaak is cooked, gently stir in the fried moong bari (ensure they're pre-fried).

Garnish and Enjoy

  • Serve hot with steamed rice. Garnish with a squeeze of fresh lemon juice (optional).

Recipe Notes

Expert Tips

  • For the best flavor, use fresh, tender jute leaves. Older leaves can be tougher.
  • Don't overcrowd the pan when frying the moong bari; this ensures even crisping.
  • Adjust the amount of green chilies according to your spice preference.
  • For a richer flavor, you can add a teaspoon of mustard oil along with the regular cooking oil.

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Recipe Nutrition

Calories: 133kcalCarbohydrates: 2gProtein: 0.3gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1164mgPotassium: 56mgFiber: 0.4gSugar: 0.4gVitamin A: 72IUVitamin C: 12mgCalcium: 6mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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