Shak Vorta (Saag Ghota, Mashed Greens)
Shak Vorta is a traditional Bengali dish that consists of mashed greens, often made with spinach. The word "Shak" in Bengali refers to leafy greens, and "Vorta" means mash or mash-up.
Ingredients
- 400 grams Spinach (cleaned and chopped)
- 250 grams Chickpea greens (cleaned and chopped)
- 2 pieces Garlic (grated finely)
- 6 pieces Green chili
- 2½ tablespoons Mustard oil
- Salt to taste
Instructions
- Place a wok on a gas stove and let it heat up. Once hot, add water as required (approximately 250ml). Cover the wok with a lid.
- When the water starts to boil, add the spinach, chickpea greens and green chilis.(Pro tip: Adjust the amount of green chilies according to your preferred level of spiciness. Note that these greens are typically enjoyed with a bit of spiciness.)Cover the lid and let them cook for 2 minutes.
- Stir all the ingredients once and add ½ teaspoon of salt.(Pro tip: Avoid adding too much salt as the greens will reduce in volume when cooked and it will taste salty. The salt is added to help soften the greens.)Cover it again with the lid.
- Open the lid and stir it again to check if it has boiled properly.(Pro tip: If desired, you can add masoor dal or red lentils to this dish when cooking with only spinach or any other greens apart from chickpea greens. It adds great taste. You can also add rice flour to thicken the paste, if desired.)Cover it with the lid again. As the water reduces, the greens will become soft and mushy.
- Once again, open the lid and check if there is a little bit of water remaining in the wok. Use a smasher to gently mash the greens. Keep the gas flame low to medium. You can also use a steel bowl to mash them.
- The mashed greens should not be completely dry; they should have some water content so that when sautéed in oil, they turn out perfectly.
- Heat another wok on the gas stove and add 2 and a half spoons of oil to sauté the mashed greens.
- When the oil is hot, add the grated garlic and sauté it lightly for 2 to 3 seconds.
- Once the garlic turns slightly red, add the mashed greens and increase the flame. Stir all the ingredients until the water is completely reduced. Stir it for 5 minutes.
- At this point, add less than a tablespoon of salt and mix it well with the mashed greens.
- The mashed greens are almost ready. You’ll notice that they have turned into a smooth, mushy paste.
- Transfer Shak vorta to a bowl and garnish with a green chili and a slice of lemon. Serve it with steamed rice, paratha, roti or chapati.
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Notes
- I select fresh and tender spinach greens. This will ensure the right kind of taste and flavor to the dish. Blanch them for a few minutes in boiling water before cooking or blending to retain their vibrant green color and prevent them from being overcooked and turning dull.
- Spice you dish up using a variety of spices as a combination. To enhance the flavor, dry roast them and grind them at home in a traditional mortar and pestle before cooking.
- To have a more intense flavor and richness, temper the Saag Vorta with asafetida, dry red chilies, and cumin seeds fried in hot ghee.
- You can have different textures of this dish. If you want it chunkier, blend some greens and use the remaining as whole pieces. If you want a smoother texture, blend the entire green in a mixer grinder or a food processor to make a puree.
- Be patient enough to simmer the green on a low to medium flame. This will allow all the flavors to blend perfectly together and offer a more intense and richer taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Shak Vorta (Saag Ghota, Mashed Greens)
Amount per Serving
Calories
162
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
956
mg
42
%
Potassium
560
mg
16
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
0.5
g
1
%
Protein
7
g
14
%
Vitamin A
9377
IU
188
%
Vitamin C
28
mg
34
%
Calcium
313
mg
31
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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