Lal Shak in Bengali & Indian Cooking: Things to Know

Lal Shak or red amaranth is one of a kind of amaranth leaves which is actually available with the different colours like red, green and more.

It is having a high fibre and also having loads of vitamins and iron into it. You can get the best of it when it is fried and cooked.

Table of Contents

Uses of Lal Shak in Bengali & Indian Cooking

Lal Shak or Red amaranth is one of the staple foods for the Bengalis and there are so many types of recipes which are available for this red amaranth which can simply beat any non veg recipes of your time.

Lal Shak Bhaja:

This is a common Bengali recipe where the Lal shak is cut and cleaned properly then with nigella tempering along with garlic and sliced onion.

This is fried well till the moisture is completely dried off.

If you want to make it much more exclusive then you can simply give some poppy seeds into it and make it perfect. You can also add peanuts and coconut along with it.

Lal Shak with Bari:

Here you just stir fry the Lal shak with the onion and garlic. Stir fry it till it is cooked properly.

Add the bari which should be fried earlier. Then all are cooked and mixed properly. You can simply serve it with bari.

Lal Shak Chingri:

This is another dish which is actually giving you a best blend of veg and non veg dishes.

The shak is cooked with small shrimps along with sliced onion and garlic.