Bengali Style Lal Saag | Stir Fried Red Amarnath

Ever since I have shifted my base, am trying to find out the best market places for my daily needs like fresh vegetables, fish and meat products. Back in Bangalore we used to get ample leafy vegetables. So when I saw fresh Lal Saag in my locality, I almost shouted in excitement "Dekho Lal Shaak" to my hubby ! This basically very simple stir fry which needs few garlic pods and onion. Try it with steamed rice and Kashundi ...ummm you will love it.


Ingredients:
1 big bunche of Lal Saag (Red Spinach)
Handful of Boris (are dried balls made out of different kinds of dals)
6-7 Garlic pods, finely chopped
1 Onion thinly sliced 
1 Red chilli, chopped
Salt to taste
2 tbsp Mustard oil

Method:
Pluck the leaves of lal saag and keep aside the thick stems as they can be used for Chorchhori later. Dip the leaves in warm water with 1 tsp salt for an hour to get rid of any chemicals. Clean and wash the leaves in water 3-4 times. Chop very finely and keep aside. Heat mustard oil in a kadhai and add bori. Fry them till they are golden in color.  

Remove from kadhai and keep aside. Add chopped garlic in the remaining oil, add chopped chillies and chopped onions. Fry for a couple of minutes and add chopped lal saag leaves and salt. After adding salt it will start oozing water. On low flame cover and cook till the saag is cooked properly. 

 By now it should reduced to half of it's quantity. Once done add fried boris and mix well.  Remove from heat and garnish with fried boris. Serve with steamed rice and kasundi (mustard sauce).

Tips:

• You can add peanuts instead of boris as it gives a nice crunch.
• Like any other variety of saag, add salt cautiously as the quantity reduces by half at the end.

You still need reasons to make this after seeing the pic? :-D