We observe Meatless Monday every week to detox our body. This is to counter endless meat / fish / rich preparation we devour during weekends ( I am not complaining though). To decide something healthy, I usually resort to green leafy vegetables which are available in plenty during winter and this 'Laushak' or bottlegourd greens are one of our favorites. We really love the slightly rough texture of this shak with its nutty taste. I generally cook it with lots of Posto bata or poppy seed paste in bengali way. This week tried it differently with hint of garlic and finally sprinkled it with some toasted pinenuts and it was awesome.
In a big oak / kadai, add chopped laushak with pinch of salt and steam it over low heat in its own juice.
The shak will release lots of water, steam them covered and keep aside.
In another pan, heat olive oil, then add the pine nuts and toast them till golden brown.
Then add chopped garlic and fry quickly.
Transfer the steamed leaves into it and stir to mix with the nuts and garlic.
Cook for 2-3 minutes over very low heat and remove. Adjust the seasoning. You may sprinkle some pepper powder too.
Serve as a side dish.
Ingredients
- Laushak or Bottle gourd greens - a bunch, take the leaves
- Garlic - 1 tbsp - chopped
- Olive oil - 1 tbsp
- Pine nuts - 2 tbsp
- Salt to taste
In a big oak / kadai, add chopped laushak with pinch of salt and steam it over low heat in its own juice.
The shak will release lots of water, steam them covered and keep aside.
In another pan, heat olive oil, then add the pine nuts and toast them till golden brown.
Then add chopped garlic and fry quickly.
Transfer the steamed leaves into it and stir to mix with the nuts and garlic.
Cook for 2-3 minutes over very low heat and remove. Adjust the seasoning. You may sprinkle some pepper powder too.
Serve as a side dish.
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