LAL SHAK BHAJA………….MY MOST FAVOURITE DISH…….
LAL SHAK BHAJA OR RED AMARANTH FRY is the most common ,popular & traditional Bong delicacy in most of Bongs kitchen.It is widely available here in market, specially in winter.I really prefer this kind of shak in whole year ( if it is available).There are many more recipes in LAL SHAK. Some prefer to be prepare it with shrimps,some with peanuts or some with fried chickpeas.I have prepare this LAL SHAK BHAJA in a simple way which I have learnt from my mom.She was an awesome cook,she generally used less spice in every dish,but taste was fantastic in each & every dish.So I think my mom’s recipe was the best as per my concern………. Today I have share my mom’s recipe here with all of you……..
Lal shak ( red amaranth) 1 bunch
3-4 Cloves of garlic ( chopped)
3-4 Green chillies
Few cashewnuts ( fried)
Few raisins( kismis)
Pinch of onion seeds ( kalojeere)
2 Red chillies
Ghee ( clarified butter) 1/2 teaspoon
Sugar( 1 Teaspoon) being a Bengali I would prefer sweet taste of lal shak.
Mustard oil 1 Teaspoon
At first wash the bunch of LAL SHAK under the running water.Then finely chop lal shak.Take a kadai,add mustard oil,heat oil. Fry all cashews,keep aside.Add onion seeds & dry red chillies.Then add chopped garlic.Let it be golden brown at low flame.
Add LAL SHAK, mix well, cover it with the lid. Cook it at medium flameAfter short while you will see enough water comes out from shak.High the flame & cook it till water become dry. In the mean time add salt,sugar( as per your choice).
When shak all most done add few raisins,green chillies & ghee.Continuous stiring at high flame.Observe no burn at the bottom of the kadai.
When the excess water completely evaporate turn off the flame.Place it into a serving bowl.Garnish LAL SHAK BHAJA with fried cashews & few extra raisins…
Serve hot with hot plain rice& other dishes….