Lal Shak is rarely available in the market nowadays. In English, lal shaak is known as Red Amaranth or Malabar Spinach. This recipe is very tasty and simple to prepare. When I was kid, I used to really enjoy the bright red colour when i mixed it up with white rice. So whenever I see in the grocery store I don’t forget to buy lal shak even now.
Cooking Time: 25 mins
1 Bunch or 500 gms Lal Shaak or Malabar Spinach
2 Cloves of chopped Garlic
2 Dried Red Chilly
White or Mustard oil
Sugar to taste
Take out the good leaves of lal shaak. Now finely chop the lal saag. dont throw away the twigs it can be used in mug dal.
Heat mustard oil in a pan and light fry the peanut and keep it aside when done.
In same pan add mastard oil then Add the whole red chillies and the chopped garlic. When adding red chilly break them first or they might burst.
Fry until the garlic is light brown and then add the chopped leaves.
Stir well and cover the lid and cook it for five min in low heat. Lal shaak will realese lot of water so fry them until the water had dried up.
Add the fried peanuts and stir well.
Now add salt and sugar and mix well.
Take it out of the flame when done.
Lal Shak is now ready to be served with white rice. It took about 25 mins to prepare this rcipe and serves 2 people.