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Red Leaves (lal Shak)

Dedicated To Family
Red Leaves (lal Shak)
Red Leaves (lal Shak)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeBengali
  • Good for Lunch
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About this Recipe

I like to share this types of recipes for those young and newly married, who are far from their parents and laws. Sometimes their hubbies missed their mother's recipe. So those pretty women search internet how to fulfill their hubbies demand.

Ingredients & Quantity
  • 250 gms Red shak
  • 8-10 badi
  • 2 medium potatoes cut into cubical
  • 1 small piece of pumpkin cut into cubical
  • 2 arvi cut into cubical
  • 1 small piece bottle gourd cut into cubical
  • 2 tsp onion paste
  • 2 tsp ginger garlic paste
  • 1/2 cup tomato paste
  • 1 tsp chilli powder
  • 1 tsp turmeric powder,
  • 1 tsp panch photo
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 2 whole red chilli
  • Salt to taste
  • 4 tbsp mustered oil
How to cook?
  1. Bring red leaves wash 5-6 times, final wash half tsp salt and a drop of potassium in water.
  2. Red Leaves (lal Shak)
  3. Finely chopped the fresh leaves. Heat oil in a dip pan, fry badi keep aside. Add panch phoran, whole red chilli, onion paste, ginger garlic paste, red chilli powder, cumin powder, coriander powder, turmeric powder, tomato paste.
  4. Add cubical cut vegetable salt and mix well and cover the lid for five minutes. Vegetables become soft add red leaves mix well, cover for ten minutes.
  5. When oil become out from shak then add badi again cover for a minute.
  6. Ready to serve with steam rice.
Notes

Green and leafy vegetables keep young and fresh for ever.

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