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Ingredient
Paat Shaak / Shaag Bhaja (Jute Leaves Stir Fry - Bong style)
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Chef :
Bethica DasPaat Shaak / Shaag Bhaja (Jute Leaves Stir Fry - Bong style)
#toc2 - Paat Shaag / Shaak literally translates to Jute Leaves and is commonly found and relished in West Bengal and Bangladesh. The leaves are slightly slimy in texture and only the tender ones are used for cooking. It turns out very yummy and is best relished with hot steamed rice.
Ingredient
Food ration :
2-3 servingsCooking time :
12-15 minutes
3 tbsp.
mustard oil
3-4
dry red chilies
1 tsp.
nigella seed
1/2 tsp.
turmeric powder
as per taste
salt
Cooking instructions
* Step 1
Pick only the tender leaves. Chop the greens finely and keep aside. Heat oil in a pan and fry the bori till golden in colour. Drain and keep aside.
* Step 2
Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds.
* Step 3
Then add the garlic and sauté till it changes colour. Now add the onion and stir fry till light brown.
* Step 4
Add the chopped greens, salt and turmeric powder. Mix everything well and stir fry on a low flame till it is done.
* Step 5
Switch off the flame and transfer to a serving dish. Enjoy with rice or chapatti. It goes best with hot steamed rice.
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