A full course Bengali spread always starts with a saag (leafy vegetable). As a child we would just literally swallow it and get it over with. However, my little one loved this particular saag so much that she wanted it more and more. This is a super simple recipe but I am still writing it down because she forced me to.
Ingredients
- 1 bunch if spinach finely chopped
- 2 cloves of garlic crushed and minced
- 2 dry red chilies broken
- 1 tsp. sugar
- Salt
- Oil
Procedure
Heat 2-3tbsp. oil and add chopped garlic and broken dry chilies to it. Fry till you get a nice aroma. Make sure you put on the chimney and keep the windows open otherwise you will end up in heavy sneezing and coughing.
Add chopped spinach along with just a pinch of salt. Mix well. Soon spinach will release plenty of water. Keep stirring on medium heat till all moisture evaporates. Now depending on this final quantity add salt and sugar. Mix well before you remove and serve with hot rice.
Note:
Do not add more than a pinch of salt at first. The quantity of spinach will reduce to its 1/3rd when done, so you might end up with a too salt dish.
2 comments:
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