Notey Shaak or Amaranth Greens are known to have many positive effects one’s body. In Bengal, there is a tradition to serve multi course meal, and the first course generally comprises of something bitter or something made of leafy greens. The tradition also has a scientific base — leafy greens are known to help our body absorb vitamins and minerals, are loaded with antioxidant properties; and generate enzymes that help in digestion. These greens are also known for cooling effect on your body. Kolkata being a city that experiences summer almost all round the year, I am always on the lookout of recipes that are soothing, and here is one of them!
- Notey shak/amaranth greens (leaves and tender stems only)
- Mustard seeds
- Green chillies
- Coconut (finely chopped) — optional
- Peanuts (roasted)
- Poppy seeds (whole)
- Dried Red Chilli (optional)
- Wash the greens well and chop
- Heat oil in a wok and temper with mustard seeds, dried red chillies (if you are adding it) and green chillies
- Now add the chopped coconut (optional), salt and sugar
- Add the greens
- Toss well
- Take skins off the roasted peanuts, halve them and sprinkle on the greens
- Reduce flame, cover and cook, stirring occasionally
- When the greens are cooked, but the excess water is not evaporated, add the whole poppy seeds
- Cover and cook till all water is evaporated
- Serve with steamed rice as a first course
TIP for Variation: 1. You may also temper with a handful of lentils — moong (split yellow lentils) or chana (bengal gram lentils) — soak the lentil and add along with the mustard seeds.
2. You may even add chopped or crushed garlic while tempering the oil for stronger flavours.