Red Amaranth with prawns/ How to make chingri diye lal shaak
To get rid of the boredom of taste bud, just drop the few prawns in lal shaak/red amaranth and see the change of taste, really marvelous. And it is a store of nutrition? Red amaranth is gluten free, high in fiber, protein, manganese, magnesium, phosphorus, iron and several other important micronutrients. It is high in antioxidant, helps to reduce bad cholesterol (LDL), reduce inflammation. So overall the recipe is simple, tasty and healthy also.
|Author: Abhijit Mukhopadhyay|
|Course: Side dish|
|Level of cooking: Easy|
|Preparation time:15 minutes|
|Cooking time: 30 minutes|
|Total time: 45minutes|
- Lal shaak or red amaranth leaves (chopped)-100 gm
- 1 medium size eggplant (cut into medium cubic shape)
- Prawns or shrimps -100 gm
- Turmeric powder1 tsp
- Garlic (chopped) 2 tbsp
- Dry red chilies-2
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Salt to taste
- Mustard oil-2 tsp (including frying the prawns)
How to make chingri diye lal shaak
First clean and wash the prawns, rub it with turmeric powder and salt, keep it aside for 10 minutes.
Take a hard bottomed pan or kadai, heat oil; fry the prawns to make light brown in color and keep it aside.
In the same pan add red chili and panch phoron for tempering.
As they splutter and sizzle add the chopped garlic and egg plant and sauté for 2 minutes.
Add the red amaranth and cover the lid to reduce in size and to boil in its own water.
Open the lid and add salt and turmeric powder and cook for 2 minutes.
Now add the fried prawns; mix and stir it for another 3-4 minutes.
Turn off the oven.
Take it out from the oven and serve hot with steamed rice and dal.