Red Spinach is one of the edible leaves available in the market. It is worthy to include it in one’s diet and is surprisingly easy to cook.
Another reason being that it is highly nutritious being a good source of Vitamin C and A, iron and essential minerals besides being low in calories. To prevent the loss of nutrients, we never overcook it.
Slightly acerbic and crunchy when raw, once cooked it softens and leaves a mild earthy taste in one’s mouth.
Red Spinach is known as Chauli in Hindi, Chinese Spinach in Chinese, Thotakura in Telugu, Cheera in Malayalam, Dantina Soppu in Kannada, Maath in Marathi, Bhajji in Konkani, Lal Sak in Bengali and so on.
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| Lal Saag / Red Spinach |
Given how well this Stir fry / Sabji turned out, I know this Sabji is going to be a regular dish in my house.
My mother taught me how to cut these leaves so well as shown further in the video.
INGREDIENTS :
(1) 1 bunch of Red Spinach / Lal Saag
(2) 2 medium sized Onions, finely chopped
(3) 1 large Tomato, finely chopped
(4) 2 chopped green chillies
(5) 1/4 teaspoon of Turmeric powder / Haldi
(6) 1 teaspoon of Coriander powder / Dhaniya powder
(7) 3/4 teaspoon of Cumin powder / Jeera powder
(8) Salt as per taste required
(9) Cooking oil
(10) Water for cooking
Cuisine : Indian
Serves - 3-4 persons
Time : 30 minutes
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| Chopped Lal Saag leaves |
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| Onions and Tomato |
METHOD :
(1) Wash the Spinach well to remove the dirt away from the leaves. Chop away the roots / thick stems. Chop the tender stems and Spinach leaves.
Here is the video showing how to chop the Lal Saag.
(2) In a Kadhai / Wok heat 2 tablespoons of Mustard oil. When hot, add chopped Onions and sauté for 3-4 minutes till they turn golden brown in colour.
(3) Add chopped Tomatoes and sauté till they turn mushy.
(4) Add Turmeric powder, Coriander powder and Cumin powder in measures given in the ingredients list.
(5) Add chopped green chillies and sauté for a minute.
(6) Add chopped Red Spinach.
(7) Mix well with the Onion Tomato mixture.
(8) Add salt as per taste required and mix well again.
(9) Add a 1/2 glass of water and mix well again. We added less water as red spinach itself will also release some water.
(10) Saute and allow to cook until all the water evaporates and the Sabji becomes dry. This will take about 5 minutes.
(11) Lal Saag / Red Spinach is ready to eat.
(12) Transfer it from the kadhai to a serving bowl.
(13) Serve it as side dish with chapatis or with rice dal combo.
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