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Kolmi shak bhaji, garlic water spinach

Kolmi shak bhaji, garlic water spinach

Vegetarian

A common Bengali vegetable: chopped water spinach (kangkong), stir-fried with onions, garlic, and dried and fresh chili peppers, until all the water has e…

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Recipe from ARI, adapted by Recette de cuisine · · updated on

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Discover this delicious salad of sautéed kale leaves, a simple and healthy dish perfect for hot days. Kale, a popular Indian vegetable, can be cooked both as a salad and as an omelette, creating a unique texture and an incomparable flavor. This dish is easy to prepare and is suitable for all levels of cooks. It is also an excellent way to incorporate nutritious foods into your diet.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodstove
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

3 people
  • $0.07
  • $0.15
  • $0.21
  • $0.02

Directions

  1. Remove the tough roots and soil from the leek, wash it thoroughly, and chop it into small pieces. ≈ 8 min
  2. Heat the oil in a saucepan over medium heat.
  3. Add the dried chili peppers, cut in half. ≈ 3 min
  4. Add the garlic and onion, and cook them until they are softened and lightly browned, stirring occasionally.
  5. When starting, add the scallions, green chili peppers, and salt. ≈ 3 min
  6. Mix, reduce the heat, and cover: the mussels will release their liquor and become tender. ≈ 4 min
  7. Discover, get the fire going, and stir constantly until all the water has evaporated. ≈ 4 min
  8. Adjust the salt and turn off the fire. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 2 bunches of water spinach (kangkong)
  • 2 tablespoons of chopped onion (2 medium onions)
  • 1 tablespoon of minced or crushed garlic (3-4 cloves)
  • 3-4 green, slightly damaged chili peppers
  • 3 dried red chili peppers
  • 2 to 3 tablespoons of soybean oil or mustard
  • salt

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