Kolmi Shak Bhaja | কলমি শাক ভাজা
This kolmi shak bhaja is a Bengali stir-fried vegetable recipe made using water spinach leaves or kale saag, also known as kolmi shak (“কলমি শাক” ). Simple recipes like this shak bhaja, made using water spinach leaves along with the stalks, stir-fried with jowan or carom seeds, are popular as a side dish for light summer meals.
Servings 4 people
Ingredients
- 1 kilo Water Spinach Kolmi Shak or Kalmi Saag: 1 bundle
- 2 tbsp Mustard Oil
- ½ tsp Carom Seeds or Ajwain
- ½ tsp Salt or to taste
- ½ tsp Sugar
- 1 Green Chili or to taste
Instructions
- Step 1: Prep the kalmi shaak – Kolmi shaak is a minimum-wastage leafy vegetable. Simply remove an inch from the bottom end while keeping the leaves and the stalks. Chop everything together as they cook fast. Wash everything well 2-3 times to remove any dust or sand sticking to the leaves. Drain the water completely before chopping everything into smaller pieces.1 kilo Water Spinach
- Step 2: Heat the oil – Grab a medium-sized pan or kadai and heat mustard oil over a medium flame. Once it’s hot (you’ll see it shimmer), toss in the jowan (ajwain or carom seeds) and a green chilli. Let them sizzle for 10-15 seconds2 tbsp Mustard Oil, ½ tsp Carom Seeds or Ajwain, 1 Green Chili
- Step 3: Cook the shaak – Add the chopped kolmi shak leaves and stalks to the pan. Sprinkle in the salt and sugar, then give everything a good stir. Sauté for 2-3 minutes until the stalks start to soften slightly. Cover the pan with a lid for faster cooking. Leafy green vegetables release a lot of moisture, so this allows cooking in their juice.½ tsp Salt, ½ tsp Sugar
- Step 4: Adjust and finish – Once the shak bhaja is well fried and reduced in quantity, check for seasoning.