Bori Diye Lal Shag Bhaja / Stir-fried Red Amaranth Leaves
Today’s recipe is very simple; Bori Diye Lal Shag Bhaja / Stir-fried Red Amaranth Leaves. To make this recipe you just need very few ingredients. Along with Red Amaranth some Poppy seeds, sun-dried lentil dumplings (choto bori) dried red chili, green chili, and panchphoron. Rest is stir-frying the shag along with the other ingredients. Then enjoy with hot piping rice.
Equipment used
- Colander
- Knife/scissors
- Frying pan with lid/Kadai
Ingredients
- Lal shag/ red amaranth- 1 bundle
- Poppy seeds-1 tbsp
- Bori /sun-dried lentil dumplings-1/2 cup
- Panchphoron-1/2 tbsp
- Red chili-1
- Green chili-2
- Turmeric powder-1/2 tbsp
- Oil-2 tbsp
- Salt
How to make Bori Diye Lal Shag Bhaja / Stir-fried Red Amaranth Leaves
Take a bundle of red amaranth, clean and wash them
Cut them into small pieces
Again wash them thoroughly
Heat a kadai, dry roast the poppy seeds, and take them out from the kadai
Next, add some oil to the kadai, and fry the bori, till they turn light brown; it takes hardly 2-3 minutes
After frying the bori, add leftover oil to the pan; and add panchphoron, green chili, and red chili for tempering
As they splutter and sizzle add the red amaranth
Add turmeric powder and salt, and cover the lid for 2 minutes to reduce the volume of the shag
Open the lid and mix them well with turmeric powder and salt
Now again cover the lid for 3-4 minutes and allow them to cook in low flame ;( no need to add water, as the shag itself has sufficient water to cook.)
Open the lid and add the fried bori and mix them well
Now add the poppy seeds and mix them well with the shag
Transfer them to a serving plate and serve hot with hot piping steamed rice
My other related posts are
- Pat Shak Bharta Recipe
- Sarson Ka Saag
- Chingri diye Kochu Shak
- How to Prepare Lasooni Palak
- How To Make Neem Begun
- how to make delicious narkel diye kochur shak
Bori Diye Lal Shag Bhaja
Equipment
- colander
- A kadai or a fry pan
- Knife / scissors
Ingredients
- 1 bundle Lal shag/ red amaranth
- 1 tbsp poppy seeds/ posto
- 1/2 cup Bori /sun dried lentil fritters
- 1/2 tbsp panchphoron
- 1 red chili
- 2 green chili
- 1/2 tbsp turmeric powder
- 2 tbsp oil
- salt
Instructions
- Take a bundle of red amaranth, clean and wash them
- Cut them into small pieces
- Again wash them thoroughly
- Heat a kadai, and dry roast the poppy seeds, and takethen out from the kadai
- Next add some oil in the kadai, and fry the bori, tillthey turn into light brown; it takes hardly 2-3 minutes
- After frying the bori, add left over oil in the pan;and add panchphoron, green chili and red chili for tempering
- As they splutter and sizzle add the red amaranth
- Add turmeric powder and salt, and cover the lid for 2minutes to reduce the volume of the shag
- Open the lid and mix them well with turmeric powderand salt
- Now again cover the lid for 3-4 minutes and allow themto cook in low flame ;( no need to add water, as the shag itself having sufficientwater to cook.)
- Open the lid and add the fried bori and mix them well
- Now add the poppy seeds and mix them well with theshag
- Transfer them to a serving plate and serve hot with hotpiping steamed rice