Stir-Fried Peas, Potatoes and Spinach

Karaishuti, Alu r Shaak Bhaja

I’ve noticed that if spinach is cooked uncovered, it retains its bright green color.

As a shortcut, I used deep-fried onions and garlic today instead of fresh. Vegans may omit ghee from the list of ingredients.

Stir-Fried Spinach and Chickpeas

Saagwala Channa

A delicious way to dress up a simple bowl of spinach is to add meat or chicken, or in this case, chickpeas/garbanzo beans. Cooking it in a pressure cooker creates a creamy spinach in which the chickpeas provide a satisfying texture. The ingredients are similar to those used in a Saagwala Murg or Lamb. 

This side dish goes well with either steamed basmati rice or chapatis.

Panch Mishali Tarkari - 5 Vegetable Medley

Panch Mishali Tarkari

Panch means five, Mishali means mixed or medley and Tarkari means curry. This vegetable medley comprises spinach, sweet potato, potato, chayote squash and green peas. Any combination of vegetables can be used and it's a great way to use up scraps of leftover vegetables hiding in the crisper.

Firm vegetables that take longer to cook are stir-fried first until almost cooked, followed by the more delicate vegetables, to keep the latter from turning to mush.

Stir-Fried Spinach, Eggplant & Shrimp

Stir-Fried Spinach, Eggplant & Shrimp

Shrimp added to any vegetable dish ramps up the flavour a hundred fold. Here, spinach and eggplant are stir-fried and salad shrimp added just before taking off the stove. Very easy to make, using the simplest of readily available ingredients, this is a must-try recipe for shrimp lovers.

Kale & Spinach with Sweet Potatoes

Kale & Spinach with Sweet Potatoes

Frozen cut kale and spinach are stir-fried with diced sweet potatoes. Make sure to soak the sweet potato as soon as the first cut is made to keep it from discoloring. There's no need to add sugar because the diced sweet potatoes impart enough sweetness. Serve as a side dish to an Indian meal accompanied by chapatis or rice. The use of ghee is optional for vegans.

Burmese Roselle Leaves with Bamboo Shoots & Shrimp - Chin Baung Kyaw

Chin Baung Kyaw

Roselle leaves have red stems and grow on a bush. Stir-fried like spinach, roselle leaves have a distinctively tart and tangy flavor. In India the leaves of the roselle bush are called gongura and are cooked with lentils or pickled with spices called 'pachadi'. It is available in the Indian markets in North America under the label gongura.

Roselle Leaves Gifted By A Friend

In Burmese cuisine, roselle leaves are called chin baung ywet or sour leaf. It is perhaps the most widely eaten and popular vegetable in Burma. The leaves are fried with garlic, dried or fresh prawns and green chili or cooked with fish. A light soup (hinjo)made from roselle leaves and dried shrimp is also a popular dish.

My husband was trying this for the first time and since the tart flavor can be a bit overwhelming, I combined it with some spinach.

Ingredients:
1 bundle roselle leaves, washed and chopped
1 (8 oz.) pkg. bamboo shoots, fresh or pickled and sliced
1 lb. shrimp, peeled and deveined (optional for vegetarians)
6 Tbsp. vegetable oil
1 large onion, diced
8-10 cloves of garlic, diced
1 green chili, diced
1 large tomato, diced
1/2 tsp. shrimp paste/ngapi (optional for vegetarians)
1/4 tsp. turmeric powder
1 Tbsp. fish sauce (optional for vegetarians)

Directions:

1. Marinate shrimp in fish sauce and turmeric for 15 minutes and set aside.
2. Heat oil over medium-high heat and fry garlic, onions and chilies until onions turn translucent.
3. Add tomatoes and shrimp paste and stir-fry until tomatoes break down and oil resurfaces.
4. Add roselle leaves and bamboo shoots, mix thoroughly and simmer over medium heat until roselle leaves are cooked and all liquid is absorbed.
5. Add marinated shrimp and cook for another 5 minutes.

Serve with steamed rice.

Tangy Stir-Fried Spinach & Mushrooms

Faux Chin Baung Ywet

Food is such a nostalgic experience; this stir-fried dish brought back strong memories of our carefree childhood in Yangon, formerly known as Rangoon.

Chin Baung Ywet or
Roselle Leaves

In Myanmar, formerly known as Burma, we often had a naturally tangy spinach called Chin Baung Ywet or roselle leaves. The buds of the roselle shrub are sour and make a lovely chutney and jam/jelly.

Sorrel Herb

The closest taste to roselle that's available where I live in North America is sorrel, an herb, which looks like spinach but has a tangy edge to it. We're just now emerging from a frosty winter and sorrel is not in season, so I decided to use plain spinach and finished it off with the juice of one lime just before taking it off the stove. 

Sliced Mushrooms

This dish using roselle or sorrel is usually prepared with shrimp and it tastes exquisite, but I used a 16 oz. tub of sliced mushrooms instead. We also had some left-over french fries from our lunch, so I threw that in, too.

Stir-Fry the Mushrooms

Heated some extra-light tasting olive oil to a skillet and toasted a teaspoon of fennel seeds before added the sliced mushrooms. I like to stir-fry the mushrooms first to prevent them from releasing all their juices. 

Added Minced Garlic

When the mushrooms softened and began to brown, minced garlic was added to them.

Added Minced Onions

Minced onions, diced green chilies and salt were added to the mushrooms and garlic and stir-fried until onions turned translucent.

Tossed French Fries In

Tossed in the french fries and gave it another good stir.

Topped Off With Frozen Spinach

Added a 16 oz. package of frozen and chopped spinach and salt to taste, covered the skillet and allowed the spinach to cook over medium heat.

Garnished With The Juice Of One Lime

Once the spinach was browned around the edges, the juice of a whole lime was squeezed and stirred into it. Tasted wonderful with hot, steamed Basmati rice. Can also be served with any variety of Indian breads.

Ingredients:

1 lb. frozen chopped spinach (do not thaw)

4 Tbsp. oil

1 tsp. fennel seeds

1 large onion, diced

1 tsp. minced garlic

2 green chilies, diced (optional or to taste)

1 (16 oz.) tub of sliced mushrooms

1 potato, peeled & cut in strips

1 lime, cut in half

salt to taste

Directions:

1. Heat oil over medium-high heat & toast fennel seeds until golden-brown.
2. Add mushrooms & stir-fry until all moisture (if any) have been released.
3. Add salt, garlic, onions and green chilies, & stir-fry until onions soften.
4. Add potatoes, salt to taste and frozen spinach, cover and cook over medium heat until spinach thaws.
5. Stir well after spinach thaws, cover & cook over medium heat until spinach cooks.
6. Squeeze lime juice over contents of skillet and transfer to a serving dish.

Serve with hot Basmati rice or any Indian bread.

Stir-Fried Red Swiss Chard with Shrimp and Eggplant

Chingri Begun Laal Shaak er Chochori

Luck was on my side when I went shopping for fresh vegetables a few days ago. There was a good looking bunch of red Swiss chard which immediately evoked images of a stir-fry with eggplant and shrimp. The stems and backs of the leaves were beet red and the surface of the leaves were green with red veins. 

When I looked up the definition of Laal (red) Shaak (spinach) on the Internet the English equivalent was Red Amaranth or Red Swiss Chard. 

All spinach or greens need to be thoroughly washed. Fill the sink or a large pan with cold water and drop the spinach into the water as it is being chopped. Dunk the chopped spinach in the water several times. The spinach rises to the top and any sediment present will sink to the bottom of the pan. Transfer the spinach to a colander to drain.

Vegetarians and Vegans can omit the shrimp for a tasty & nutritious meal. 

Ingredients:

1 bunch red Swiss chard, chopped, rinsed thoroughly & drained

1 Oriental eggplant, cubed

8 oz. medium (26-30 count) shrimp, shelled & de-veined

1 large onion, diced

1 tsp. garlic paste

1 hot green chili, diced

1/4 tsp. turmeric

salt to taste

2 + 2 + 2 Tbsp. light olive oil

1/4 tsp. panch phoron (Bengali whole 5 spice)
1/4 tsp. toasted panch phoron powder

1 tsp. ghee

2 green chilies, slit

Directions:

1. Toss shrimp with salt & turmeric and set aside.
2. Heat 2 Tbsp. oil over medium-high heat & stir-fry shrimp until pink.
3. Remove shrimp from skillet and heat another 2 Tbsp. oil.
4. Fry eggplant cubes until golden brown and set aside.
5. Heat remaining oil in same skillet & sputter green chilies & panch phoron.
6. Add onions, garlic, spinach & salt, cover & cook until stems are tender.
7. Return eggplant & shrimp to skillet, add toasted panch phoron powder, stir & cook for another 5 minutes.
8. Adjust salt to taste & garnish with ghee & slit green chilies.  

Serve with hot Basmati rice or chapatis/tortillas.

Stir-Fried Spinach Mushrooms & Peas

Paalang Shaag Bhaja

"Spinach is rich in potassium and folic acids, both of which act as a defense against high blood pressure. Spinach is also rich in lutein, a plant carotenoid which not only protects against age related macular degeneration but also prevents heart attacks by keeping arteries free from cholesterol build up." This quote was taken from Facebook, It pretty much sums up why spinach is a nutritious choice in our diets.

This stir-fried dish combines three of my favorite vegetables: spinach, mushrooms & peas. All three are flavorful in their own right, so there's no need to add much more. I used frozen spinach, but fresh spinach, spun-dry after washing thoroughly and chopped, tastes better. Sliced button mushrooms taste so good when paired with spinach.

Try this for a quick and tasty side dish served with steamed Basmati rice or chapatis/tortillas.

Stir-Fried Spinach & Potatoes

Palang Shaak Alu

I’ve noticed that if spinach is cooked uncovered, it retains its bright green color. Omit ghee to make this a vegan dish.

Fresh Fenugreek Greens with Eggplant & Lentil Dumplings

Methi Shaak Begun Bori Diye

Fenugreek greens are frequently available at their peak of freshness in Indian grocery stores in my neck of the woods. I picked up two bunches that had roots in tact which had to be rinsed thoroughly in water to get rid of the grit that were clinging to the roots. The roots were removed, the greens chopped and the whole lot dumped into a sink half-filled with cold water. Once the sediment settled at the bottom of the sink, the greens were collected from the surface and stir-fried immediately. 

Lentil dumplings, known as 'Bori' in Bengali, are small stupa-shaped mashed and sun-dried lentils flavoured with asafetida and seasoned with salt. They are deep fried until golden brown and soaked in hot water to soften. Since some of the flavour leaches into the water in which they are soaked, I save this soaking liquid and add it back into the dish that is being prepared, to maximize on the taste.

Spinach & Eggplant in Mustard Sauce

Palang Shaak Begun Shorshe Bata Diye

To try something different, I'd made Lau Chingri with Shorshe Bata which requires mustard seeds to be soaked and blended. The paste is then strained through a tea strainer to extract just the juice, so that the dish does not get tainted with the mustard seeds. Instead of discarding the remaining pulp, it was used to make this spinach and eggplant dish which added a tantalizing mustard flavor to otherwise bland greens. 

Stir-Fried Spinach with Shrimp & Mustard Paste

Palang Shaak Shorshe Chingri

A popular condiment on the Bengali table is kasundi which is a mustard sauce that goes great with stir-fried spinach. Brown/red mustard seeds are ground to a fine paste, sometimes in combination with raw mangoes, and vinegar to make a sharp, fiery and tangy sauce. This sauce is served with greens or snacks and is unforgettable. The last time I bought a bottle in North America, it was most disappointing because the kasundi was made with acetic acid and burned my mouth. I threw the whole bottle away.

While stir-frying spinach the other day, I decided to try the next best thing. A package of salad shrimp mixed with mustard paste and added to the spinach at the last minute, gave me the desired and much-craved taste of kasundi with greens. This spinach dish was outstanding!

Tilapia & Spinach in Ginger Sauce

Bengali Fish Florentine

This should be called Bengali Fish Florentine and is adapted from a recipe on Facebook. Mustard oil has become a staple in my kitchen only recently and now I cannot cook meat or fish without it. It is the preferred cooking medium in the state of Bengal in India. The flavour of mustard is further enhanced with the use of Coleman’s mustard powder, added at the end of the cooking process.

Burmese Stir-Fried Spinach with Shrimp

Hin Nu Ywet 

This is another Burmese dish that reminds me of my mother and our childhood. Mum would garnish it with roasted sesame seeds which I didn't have, so I used sesame oil. The shrimp can be omitted altogether because the shrimp paste gives this dish a lot of flavour. Any kind of greens can be used, of which water spinach is my favourite.

Stir-Fried Beet Greens with Baby Beets & Potatoes

It was a pleasure to find a bundle of baby beets with the greens attached among the groceries my husband brought home the other day. The greens were very fresh, so I used all of it from the baby beets, attached stems and the greens. Knowing how the greens reduce when cooked, I added a russet potato to add bulk. This is a very simple preparation that can be used with any spinach or greens. Bengalis refer to any and all greens as shaak (spinach), including squash greens, beet greens and all other edible greens.

Stir-Fried Spinach with Potatoes & Peas

Palang Shaak Alu Karaishuti

I’ve noticed that if spinach is cooked uncovered, it retains its bright green color. Omit ghee to make this a vegan dish.

Mung Bean Lentils with Spinach

Kaacha Mooger Dal Aar Shaak

A quick and easy lentil dish using mung beans and a package of frozen spinach. It took exactly 20 minutes to prepare on the stove top.

Stir-Fried Spinach with Potatoes & Eggplant

Spinach, Sweet Potatoes & Peas with Coconut

Palang Shaag, Misti Alu, Karaishuti Ar Narkol 

Ingredients : 

2 lbs. frozen chopped spinach

1 sweet potato or 1/4 pumpkin, peeled & cubed
½ lb. frozen peas
1 large onion, sliced finely

1 jalapeno pepper, halved lengthwise & sliced widthwise

2 Tbsp. vegetable oil

1 tsp. Shah jeera or cumin seeds

¼ cup grated unsweetened coconut
1 tsp. roasted cumin powder
salt to taste

1 jalapeno pepper, deseeded & sliced

1 tsp. ghee

Directions:

1. Heat a skillet on medium-high heat, toast grated coconut, remove and reserve for later use.
2. Heat oil in same skillet and sputter jeera.
3. Add and stir-fry sliced jalapenos, onions & cumin powder until onions turn opaque.
4. Stir in sweet potatoes & salt to taste, cover and simmer until sweet potatoes are half done.
5. Add frozen spinach & peas, add more salt, cover and steam until spinach & peas thaw.
6. Stir well and cook over medium heat until spinach is cooked and liquid evaporates.
7. Adjust salt, sprinkle with toasted coconut & garnish with sliced peppers and ghee.

Serve with rice or chapatis.

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