Dheki Shak Recipe - How to cook Amaranth leaves/Red Spinach Recipe
Ingredients:
- 1 bunch of Dheki Shak (Amaranth leaves/Red Spinach)
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon mustard seeds
- 2-3 dry red chilies (optional)
- 2-3 cloves of garlic, minced
- 1 small onion, finely chopped
- Salt to taste
- Wash the Dheki Shak thoroughly under running water to remove any dirt or impurities. Remove the leaves from the stems and discard any tough stems.
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds to the hot oil and let them splutter.
- If you prefer a bit of spice, you can add dry red chilies to the oil along with the mustard seeds. Fry them for a few seconds until they become aromatic.
- Add minced garlic to the pan and sauté for a minute or until it turns golden brown.
- Add the chopped onions to the pan and sauté until they become translucent.
- Now, add the Dheki Shak leaves to the pan. Stir well to coat the leaves with the oil and spices.
- Cook the leaves uncovered for about 5-7 minutes, stirring occasionally. The leaves will wilt and reduce in volume as they cook.
- Sprinkle salt over the leaves and mix well. Adjust the salt according to your taste.
- Continue cooking for another 2-3 minutes or until the leaves are tender and cooked through.
- Once the Dheki Shak is cooked, remove the pan from the heat.
- Transfer the cooked Dheki Shak to a serving dish and serve hot as a side dish with rice or roti.
Enjoy your nutritious and delicious Dheki Shak!
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