Exploring Uses & Taste of Lafa Shak in Indian Cooking

The agrarian culture of West Bengal, Assam, Cooch Behar, and Bangladesh has influenced the food habits of the people in these regions.

They have a tradition of eating what they grow nearby, and this has given rise to unique food habits.

One such vegetable that has gained popularity in Bengali and Indian cuisines is Lafa Shak, also known as Lafa Saag, Hapa or Nafa.

The name Lafa means jump, as it grows rapidly and is highly influenced by green leafy vegetables.

Uses of Lafa Shak in Indian Cuisines

Explore Lafa Shak in Indian Cooking

This Lafa shak is eaten cooked or raw. In Bengal cuisines it is having a position because of its taste and goodness.

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You can eat this with mashed potatoes or bhuna beef with the leaves fried or curried.

This shaak is mainly available in the winter season and it grows only for two months and later it dries off.

It mainly grows in a dampen environment and it is spiky, round and small in its shape.

Like any other shak you can simply fry this shaak and have it with steamed rice. But before that you need to clean the shaak very nicely.

Then you chop the green leaves and keep it aside. You can temper the oil in a pan with Kala jeera and dried chili. Cover it with a lid and then keep it for 5 mins.

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After 5 mins uncover the lid and you can see that the shaak is turning mushy.

Now you fry it and keep on doing it till all the moisture is gone from it, you get the final product. You can serve it with hot steamed rice.

What is the Taste of Lafa Shak?

Lafa shaak tastes like green, earthy and flavourful.

What is the Scientific Name of Lafa Saag??

The scientific name of Lafa Shak is known as Malva verticillata.

Conclusion

The agrarian culture of West Bengal, Assam, Cooch Behar, and Bangladesh has given rise to unique food habits, with Lafa Shak being a popular vegetable in Bengali and Indian cuisines.

This spiky, round, and small vegetable grows rapidly and is highly influenced by green leafy vegetables.

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Lafa Shak can be eaten cooked or raw and has a unique taste that is earthy and flavorful.

Known as Lafa Saag, Hapa, or Nafa, this vegetable is mainly available in the winter season and is often paired with mashed potatoes or bhuna beef.

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