Kalmi shak Bhaja / Stir Fried Water Spinach

Kalmi Shak Bhaja
Kalmi Shak Bhaja/ Stir-fried Water Spinach is a light and delicious recipe. I remember in my childhood days this is the particular shak I used to insist my mother to make in summer. As in summer, the young tender shoots arrive in the market. And they taste awesome.
Kalmi shak/water spinach/river spinach is popular across the world. And often considered as a healthiest leafy vegetable packed with nutrients. Such as iron, phosphorus, vitamin A, vitamin B, vitamin C, and fibers. Its water content is very high and is good for people with constipation and liver problem.
It can naturally grow on moist soil or in water and is cheap and easily available.
The kalmi shak itself has a nice, crunchy taste. So there is no need to add various spices to it. This kalmi shak bhaja is a stir-fried version and is simple to make. It is just a good side dish goes well with plain rice and daal or any other curry you prefer.
I will share two ways of making it with the same ingredients. And both are easy and delicious. There is a slight variation of taste. So do try both of the processes. And let me know which one suits you.
Here I have used panch phodan. But if it is not available to you. You can also add nigella seeds/kalonji/black cumin seeds instead.

Kalmi shak bhaja ingredients

Some other leafy vegetable recipe you might like

INGREDIENTS:

  • 1 bunch of young tender kalmi shak/water Spinach
  • 6-7 chopped garlic cloves
  • 1 broken dry red chili
  • 1/2 teaspoon panch phodan/kalonji
  • 1 teaspoon poppy seeds
  • 1 tablespoon mustard oil
  • Salt to taste

INSTRUCTIONS:

First method

Kalmi shak bhaja
  • Wash kalmi shak properly in running water and drain excess water.
  • Finely chopped the shak and transfer into a pan.
  • Now add salt and cook uncovered on medium flame until the extra moisture evaporates. Or it becomes dry. Stir in between.
  • Heat mustard oil in another pan. Add panch phodan and broken dry red chili to the hot oil. let the panch phodan splutter.
  • Add the chopped garlic. Followed by poppy seeds.Stir till garlic turns golden brown.
  • Add cooked shak. Stir for some seconds and remove from flame.
  • It is ready to serve. Serve hot.
Second method

kalmi shak bhaja recipe
  • Wash kalmi shak properly in running water and drain excess water.
  • Finely chopped the shak and set it aside.
  • Heat mustard oil in a pan/kadhai. Add panch phodan and broken dry red chili to the hot oil. let the panch phodan splutter.
  • Add the chopped garlic. Followed by poppy seeds. Stir till garlic turns golden brown.
  • Add the chopped kolmi.shak, and salt.
  • Keep the heat on medium to low and let it cook until the extra moisture evaporates. Stir in between.
  • Remove from flame and serve hot.

RECIPE NOTE:

Adjust the red chili as per your taste. In both processes, cook the shak uncovered and do not overcook. It must be crunchy or else it will not taste good. In the first process, you just have to give the cooked shak a temper/chhonk/tadka.

Stir fried water spinach



Happy Cooking!

“Spoons Of Flavor”

15 Replies to “Kalmi shak Bhaja / Stir Fried Water Spinach

  1. Wonderful to know its Indian name. I always followed water spinach and though it was available easily in Malaysia used to avoid it as the only thing i knew to make out of it was fritters. Now have a better option. Thankyou.

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