Gimey Shaak er Baura / Fritters of Bitter Greens

Halt! Don’t get excited by the words fritters. It is not without reason that I have categorized this one as vegetarian fare (main course), and not as light bites (starters). But if you have read the name carefully, you have probably got the hint already. Bitter greens or gimay shaak probably gets the English name from the way it tastes. This one is actually served as a palate cleanser at the onset of the meal. The traditional Bengali five course meal is supposed to start with something bitter (teto), and this falls under that category. Enjoy the crunch in your mouth along with piping hot steamed rice.

 

Ingredients:

• Gimey Shaak/ Bitter Greens — Washed well and finely chopped
• Poppy Seeds (Posto Dana) — a spoon full
• Kaalo Jeerey or Kalonji — half spoon
• Salt to taste
• Besan (Gram flour) for the batter
• Turmeric powder — a pinch or two
• Water for the batter
• Oil for shallow frying

 

Method:

• Make a medium consistency batter using besan and water.
• Add everything else to it.
• Mix in well.
• Heat oil in a frying pan.
• Once the oil is heated, turn down the heat.
• Spoon out the batter (make sure that each spoon gets a fair share of the greens too), and put carefully into the frying pan forming small puddles.
• Once one side is done, carefully flip so that both sides are properly fried.
• Serve with steamed rice.