It is a long held Bengali tradition to eat "Choddo Shaak", a preparation made of 14 different leafy greens, on the day before Kali Puja.... 'choddo saag' was served for lunch ritualistically...it include palong saag/spinach..laal saag/red amarnath...kolmi saag/water spinach..sorshe saag/mustard greens...mulo saag/radish green...pui saag/basella/ Malabar spinach...methi saag/ fenugreek greens/....paat saag / young jute greens/ ....ol kopi saag/ turnips greens.....chola saag/chickpeas green...hincha saag ( it's type of bitter leaves)...lau saag/bottle gourd green...kumro saag/pumpkin green..kochur saag/taro greens ...thankuni pata/mandukaparni or brahmi booti/centella......are few assorted greens...cleaned and fried in mustard oil with just salt and whole red chilly.....nothing fancy but it taste awesome. I am sure you all will love it. Other than traditional and the ritualistic part this greens have much medicinal properties which help to built our immune. Simplicity of cooking this greens is thus a try to keep all it's goodness intact.Here the recipe for Choddo shaak for all you.
Preparation time : 15 minutes Cooking time: 10 to 15 minutes Serves : 4 Ingredients: 2 cups assorted greens ( 14 greens mentioned above) 1 tbsp mustard oil 1 whole dry red chilly break into halves Salt to tasteMethods of Cooking :
Clean the greens and chop them. Now heat mustard oil in a pan. Add dry red chilly. Fry a bit then add the chopped greens. Then fry the greens for 8 to 10 minutes. Your choddo saag is done relish with hot steamed rice in lunch. Shaak or greens are mainly served as a starter in Bengali traditional cuisine.Hope this elaborate assorted 14 greens will be enjoyed by your friends and family too.