Red Leaves (Lal Shak)
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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.
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Ingredients
- 250 gms Spinach red
- 8-10 badi
- 2 potatoes medium, cut into cubical
- 1 pumpkin small piece, cut into cubical
- 2 taro cut into cubical
- 1 bottle gourd small piece, cut into cubical
- 2 teaspoon onion paste
- 2 teaspoon Ginger garlic paste
- 1/2 cup tomato paste
- 1 teaspoon chilli powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon panch photo
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2 whole red chili
- Salt
- 4 tablespoon mustard oil
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Instructions
- Bring red leaves wash 5-6 times, final wash half tsp salt and a drop of potassium in water.
- Finely chop 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.
- 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.
- When oil become out from shak then add badi again cover for a minute.
- Ready to serve with steam rice.
Notes
Green and leafy vegetables keep young and fresh for ever.
Recipe Nutrition
Calories: 408 kcal | Carbohydrates: 65 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Sodium: 335 mg | Potassium: 2667 mg | Fiber: 10 g | Sugar: 16 g | Vitamin A: 35705 IU | Vitamin C: 111 mg | Calcium: 194 mg | Iron: 8 mg
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