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Simple Shak Bhaja | Bengali Lunch Greens Fry

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A quick and traditional Bengali stir-fry of spinach leaves with mustard oil, spices, and lentil dumplings, retaining vibrant color and flavor, perfect as a healthy lunch side dish.

Ingredients

Scale
  • 4 cups spinach leaves, separated and washed
  • Mustard oil, 2 tablespoons
  • 1 teaspoon nigella seeds (kalonji)
  • 1–2 dried red chilies
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 1 small brinjal (eggplant), chopped into 1 cm cubes
  • 9–10 bori (lentil dumplings)
  • 1 pinch sugar
  • Fresh coriander leaves for garnish

Instructions

  1. Separate the spinach leaves and wash thoroughly; discard thick, tough stalks.
  2. Chop the brinjal into 1-cm cubes and the spinach stalks and leaves roughly 3 cm long.
  3. Heat mustard oil in a pan until smoking, then wait for it to turn pale yellow.
  4. Add the bori and fry until brown, then remove and set aside.
  5. Tempera the oil with dried red chilies and nigella seeds.
  6. Add the brinjal with a pinch of salt and fry until golden (about 5 minutes); remove and set aside with the spices.
  7. Add chopped spinach to the pan with remaining salt and turmeric powder; cook on high heat uncovered to keep the green color vibrant.
  8. Once the spinach starts wilting and releasing water, move it to the pan sides to dry the water faster. Avoid overcooking to prevent mushiness.
  9. When water evaporates, add sugar, fried brinjal, and bori; cook together for 2 minutes on medium heat.
  10. Finish by garnishing with freshly chopped coriander leaves and serve hot.

Notes

Use mustard oil for authentic flavor and aroma. Do not cover while cooking spinach to preserve the vibrant green color. Adjust frying time for brinjal to keep it slightly firm to complement the texture of the greens.

Nutrition

Find it online: https://www.receipster.com/simple-shak-bhaja-bengali-greens-fry/

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