Swiss Chard Stir Fry – Laal Saag Bhaja

Fan us on Facebook and Instagram . You can also Subscribe to BengaliCuisine by Email.

Laal saag or amaranth leaves are the beautiful red colored leafy vegetables you can get in any market in India. It tastes just great stir fried with a few shrimps or even without it. But, even with a lot of searching for the perfect leaves, I could not find the quality in US. So, I resorted to its closest cousin, the Swiss chard. Swiss chard grows well in spring and the best part is they mature in just a couple months. I know this because I grew my own Swiss chard this year in my backyard, and nothing beats the taste of homegrown vegetables. 

My mom makes laal saag in two ways – the vegetarian style with fried onions and boris, or the non-vegetarian style with fried shrimps. Me being the lover for seafood, I resorted to the second version to stir fry the Swiss chard. If you are omitting the shrimps, you can simply add 1/4 cup of sliced onions along with the red chilies in the oil, and then add the chard or laal saag. While serving garnish with some fried bori. 

 

 

Laal Saag Bhaja
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 4 cup swiss chard
  2. 2 teaspoon mustard oil
  3. 2-3 dry red chili
  4. 1/2 small shrimps
  5. 1/2 teaspoon turmeric
  6. Salt to taste
Instructions
  1. Heat 1 teaspoon oil in a deep bottom wok, sprinkle the shrimps with turmeric powder and salt, fry till they turn pink, about 3 minutes. Transfer to a paper towel and keep for later
  2. In the same wok, temper the oil with the dry red chilies; add the Swiss chard and cover with a lid, stir often till they soften and reduce in volume. Season with salt and add the fried shrimps. Stir fry for another minute.
  3. Serve hot with warm white rice
Notes
  1. Make sure you wash the leaves very well, sometimes dirt stick to the bottom of the leaves and the stem.
  2. Don't overcook the shrimps, overcooked shrimps become hard and chewy
Cook like a Bong http://bengalicuisine.net/

Blog Widget by LinkWithin
Share