How many of you know this leafy vegetable (saag/shak)? Is it available in your area? Did you ever try it? I think that you know this and that is why you have landed on this page. Right? It is a popular medicinal herb and it is also considered as a wonderful herb which can boost hemoglobin level in your blood. But apart from all, it is a popular leafy vegetable in various parts across the India. In West Bengal, people often harvest it from neighborhood and make various traditional dishes.
Though most people who use it to increase blood in the body prefer to drink its juice instead of making any kind of curry. I tried such drink a few number of times many many years ago. So I forgot its taste after several years. But this time I tried both its juice as well as curry.
I boiled those saag to extract its juice and then used those boiled leaves & stems for making awesome kulekhara shak curry.
I had no idea how to prepare this. So I decided to mix recipe prepared with Bengali palak curry recipe & Punjabi aloo methi recipe, haha.
Surprisingly its taste was awesome and I liked the kulekhara shak curry along with plain roti for my dinner. It is not just a delicious dish but super healthy too.
Kulekhara shak curry recipe
- 200 gm kulekhara shak/saag/leafy vegetable, boiled and chopped
- 1 large size potato, cut into small cubes
- 10-12 Bengali style dal bori. optional
- 1 teaspoons turmeric powder, haldi
- 1.5 teaspoons red chilli powder
- 1 teaspoons lemon juice
- Salt to taste
- 1 tablespoon mustard oil
- Heat mustard oil in a cooking pot and fry potato cubes over medium flame
- Then fry bori in the same cooking pot till it turns light brown (don't brun)
- Now add all chopped & boiled kulekhara shak and stir to mix
- Now add turmeric powder, red chilli powder and salt and then mix properly
- Cook all for another 2-3 minutes and add lemon juice and stir again
- Switch off the fire and serve with rice or roti
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