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Red Leaves (Lal Shak)
Geeta Biswas
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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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Bengali
Servings
4
Calories
408
kcal
Ingredients
1x
2x
3x
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
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.
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
Keyword
spinach
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