Vibrant Red Spinach with Crispy Badi (Lal Shak): A Bengali Delight
35 minutes
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About Vibrant Red Spinach with Crispy Badi (Lal Shak): A Bengali Delight
Craving a taste of Bengali comfort? This vibrant Lal Shak (Red Spinach) is a symphony of flavors and textures, perfect for a cozy weeknight meal. Imagine tender red spinach simmered with aromatic spices, a delightful mix of earthy and bright.Crispy badi (dried lentil dumplings) add a satisfying crunch, complementing the soft potatoes, pumpkin, taro, and bottle gourd. This authentic recipe is surprisingly easy to follow, making it ideal for both seasoned cooks and beginners.Transport yourself to the heart of Bengali cuisine with this flavorful and unforgettable dish. Get ready to experience a culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetables
- 250 gm Spinach red
- 2 medium Potatoes cubed
- 1 small Pumpkin Piece cubed
- 2 Taro Roots cubed
- 1 small Bottle Gourd Piece cubed
Spices and Flavorings
- 8-10 Badi dried lentil dumplings
- 2 tsp Onion Paste
- 2 tsp Ginger-Garlic Paste
- 1/2 cup Tomato Paste
- 1 tsp Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Bengali Five-Spice
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 2 Chillies dried, red
- Salt to taste
Oil
- 4 tbsp Mustard Oil
Instructions
- Thoroughly wash the red spinach 5-6 times in cold water. For the final wash, add 1/2 teaspoon of salt and a drop of potassium permanganate (if using) to a bowl of water and soak the spinach for a few minutes. This helps to remove any impurities and pesticides.
- Finely chop the cleaned spinach. Heat the mustard oil in a large pan or pot over medium heat. Add the badi and fry until golden brown and crispy. Remove the badi from the pan and set aside.
- Add the panch phoran, dried red chilies, onion paste, and ginger-garlic paste to the hot oil. Sauté for a minute until fragrant. Then, add the chili powder, turmeric powder, cumin seeds, coriander powder, and tomato paste. Cook for another 2-3 minutes, stirring constantly, until the spices are well combined and the oil starts to separate from the mixture.
- Add the cubed potatoes, pumpkin, taro, and bottle gourd to the pan. Season with salt and mix well. Cover the pan and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Add the chopped red spinach to the pan and mix well with the vegetables and spices. Cover and cook for another 10 minutes, or until the spinach is wilted and tender.
- Once the spinach has cooked and the oil starts to separate from the mixture, add the crispy fried badi back to the pan. Cover and cook for a final minute to allow the flavors to meld.
- Serve the Lal Shak hot with steamed rice. Enjoy!
Recipe Notes
Good To Know
- Green, leafy vegetables help maintain a healthy diet.
Expert Tips
- Choose a variety of leafy greens for a wider range of nutrients.
- Wash greens thoroughly before use to remove any dirt or debris.
- Don't overcook greens, as this can diminish their flavor and nutritional value.
Storage Instructions
- Store leftover cooked greens in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 408kcalCarbohydrates: 65gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 335mgPotassium: 2667mgFiber: 10gSugar: 16gVitamin A: 35705IUVitamin C: 111mgCalcium: 194mgIron: 8mg
Geeta Biswas
Articles: 919
3 Comments
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What a delicious idea! Thanks for sharing.
What a great recipe! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.