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In Bengal, it is traditional to serve a multi-course supper, with the first dish typically including something bitter or composed of leafy greens. The custom has a scientific foundation as well - leafy greens are believed to aid in vitamin and mineral absorption, are rich in antioxidants, and produce digestive enzymes. These vegetables are also renowned for their ability to cool your body. One such cooling entree is Notey Shaak (green amaranth), which is usually eaten in Bengal during the warmer months.
The recipe for Notey Shaak has two modest alterations. The first is niramish, which combines fried lentils and peanuts with no onion or garlic. The second recipe uses a small touch of garlic to flavour the oil and omits the lentils. Preparation of both the variations is quite easy; the only labour-intensive step is cleaning and sorting the leaves. This particular recipe is the niramish version of the dish (without garlic and onion).
Green Amaranth/ pinterest.com
Recent studies suggest that amaranth was first grown by the mighty Aztecs between 6,000 and 8,000 years ago. The Aztecs did not only eat amaranth as a main food, but also used it as offering to god.
Ingredients:
1. 350 gm Notey Shaak
2. 15 gm mustard oil
3. 5 pcs dal’er bori (sun-dried lentil dumplings)
4. 15 gm peanuts
5. 2 pcs dried red chillies
6. 6 gm salt
7. 1 pinch turmeric
8. 1 pc green chilli
9. 12 g sugar
10. 1 pinch of atta
Method:
1. Remove the leaves off the stem and throw away the ones with holes because worms might've harmed them.
2. Wash with properly (rinse at least 4 to 5 times to get rid of the dirt and soil).
3. Then, chop the leaves finely into 1 cm wide sections.
4. Heat mustard oil in a kadai and wait for it to turn pale yellow.
5. Once the oil is heated add dal’er bori and fry until golden then set it aside.
6. Now, add peanuts and fry until golden then set it aside.
7. Temper oil with dried red chillies.
8. Add the chopped Notey Shaak.
9. Sprinkle salt and turmeric and give it a good stir, and cover the kadai and let it cook.
10. Add a slit green chilli.
11. Keep stirring until the shaak reduces in volume, this will take around 15 minutes.
12. Add sugar and continue cooking.
13. Sprinkle a pinch of atta to prevent water from separating.
14. Add fried peanuts and bori to the pan and give everything a good mix.
15. Served as a first course, it is enjoyed with a side of warm rice.
There are foods, and then there are superfoods. Loaded with phytonutrients, vitamins, minerals, antioxidants, and fibres, amaranth leaves are definitely good for health.
