“Notey Shak” or Green Amaranth or ‘chaulai’ is a leafy green. This is mainly found in the foothills of the Himalayas and Coastal regions and Southern India.
It is highly available in Bengal, Orissa, etc regions of India. These are found in different varieties and as per color and shape.
Here in India, this note shak which is green in color is prepared in different ways. Notey shak also spelled as Note shak.
It is even cooked with curry leaves, chilies, grated coconuts, and even amaranth leaves. You can also try different dals and spices.
A recipe known as thotakura pappu is made with dal and note shak in Andhra Pradesh. So, while you are picking up the leaves of notey shak let us check out some easy recipes.
Notey Shak can be prepared in two ways, one with garlic (non-veg recipe) and another with bori (veg recipe) and badam (peanuts).
Both recipes are almost the same, just the associated main ingredient is bori (sun-dried-lentil-dumplings) and the garlic is different.
You need to pick the right leaves, rinse them very well and then chop them very nicely. Then heat the pan, add some oil and add garlic (if it is non-veg fry), and then the chopped leaves.
If it is done with bori then fry the bori first and then add the chopped leaves and stir fry it until it becomes a mishmash.
Notey Shaker Chorchori(Green Amaranth Mishmash)
This is a unique mishmash that is prepared with notey shak, pumpkin, sweet potato, and eggplant.
This is a veg dish where just using regular spices like turmeric, chili, coriander, and cumin powder along with panch foron for tempering can do wonders.
Everything is cooked thoroughly till it forms a mishmash to make it perfect. If you want you can add the shrimp if you want.
Notey Shaker Bora (Green Amaranth Fritter)
This is made with notey shak. You pick the right leaves, rinse them very well and then chop them very nicely.
Then add salt, besan (chickpea flour), chopped green chilies, and a little bit of water.
You make small cakes or balls and deep fry them nicely on medium to high flame. You can add a little baking soda to make it crispy.
This mixed veg is prepared with notey shak, potato, carrot, pumpkin, round gourd, bottle gourd, etc.
This is a veg dish where just using regular spices like turmeric, chili, coriander, and cumin powder are used along with panch foron for tempering.
Then add a little bit of water and let it cook nicely and cook till it becomes a mishmash.
Notey Shak ar Chingri (Green Amaranth & Prawn)
When prawn is mixed in any recipe, it takes it to a next level.
Notey shak along with prawns, ginger and garlic paste, tomato, and regular spices like turmeric, chili, coriander, and cumin powder. Stir-fried with a little bit of water and it is done.
Notey shak is prepared with cumin paste, ginger and garlic paste along with tomato and salt. At the end of the whole recipe fresh cream is added to it and you can serve it with roti and paratha.
Notey Shak ar Kankrol Green (Green Amaranth & Teasle Gourd)
Notey shak is prepared with Teasle Gourd which is kankrol to form a wonderful dry curry with the help of usually available spices like turmeric, chili, coriander, and cumin powder.
Notey Shak er Rui Mach Baja (Green Amaranth & Rohu Fish Stir Fry)
Notey shak and rohu fish (cut into small pieces) are stir fried perfectly giving a unique taste of their own. You can get the best out of it if you are cooking it in mustard oil.
Aloo Diye Notey Shak (Potato & Green Amaranth)
This mish-mash is a basic potato curry where the notey shak is added to make it much more delectable.
You can simply add some kalonji or kala jeera tempering in the hot pan where one or two teaspoons of oil are heated up.
Then you add the chopped notey shak and shajne shak. Stir fry both the green till is a perfect mishmash and serve it with steamed rice.
Macher Matha Diye Notey Shak (Green Amaranth Fry with Fish Head)
This is a very popular recipe where notey shak is stir-fried with fish heads. Just with the help of a little bit of tempering, notey shak mixes with the fish head and the amalgamation of both of these two items makes it perfect.
Notey shak is best cooked as stir-fried with garlic and peanuts. It is served with steamed rice.
How Long Does Notey Shak Take to Cook?
Notey Shak takes 15 to 20 mins max to get cooked completely.
How Does Notey Shak Taste?
Notey shak is a little minty and succulent. It tastes wonderful when mixed with shrimp and fish.
How Do You Eat Notey Shak?
You need to pick and chop the leaves of the notey shak and then rinse it very well. Then stir fry it with a little bit of jeera or garlic cloves tempering. Stir fry it till the shak turns into a mish-mash.
Can You Eat the Stems of Notey Shak?
Yes, you can eat the tender stems of the notey shak.
What is Notey Shak Called in Different Languages?
Notey shak is a Bengali word and it is known as Green Amaranth in English.
Notey Shak
Notey Shak or Green Amaranth is a leafy green found in the foothills of the Himalayas, Coastal regions, and Southern India.
It is available in different varieties and is used in various Indian dishes.
From stir-fry to fritters, mixed vegetables to fish dishes, Notey Shak can be cooked in numerous ways.
It can be cooked with different ingredients and spices to give a unique taste and flavor.
