Name: Lal Saag
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g Red Amaranth Leaves (Also known as Lal Saag, tough stems removed and washed thoroughly); 2 tbsp Mustard Oil; 1 tsp Cumin Seeds; 2 pc Dry Red Chilli (Broken in half); 0.25 tsp Hing (Asafoetida); 5 clove Garlic (Finely chopped); 2 pc Green Chilli (Slit lengthwise, adjust to taste); 1 pc Onion (Medium-sized, finely chopped); 0.25 tsp Turmeric Powder; 0.75 tsp Salt (Or to taste); 1 tbsp Lemon Juice (Freshly squeezed)

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Koldil Bor & Lal Saag - Assamese Vegetarian Snack | CraftMyMeals

Instructions

1
Prepare the Banana Flower (Koldil)
- Grease your hands and knife with oil to prevent staining from the flower's sap.
- Remove the tough, outer purple layers (bracts). Under each layer, you will find a row of florets.
- For each floret, remove the tough, matchstick-like pistil and the small, translucent petal (calyx). This is crucial to prevent bitterness. Continue until you reach the tender, white inner core.
- Finely chop the cleaned florets and the tender inner core.
- Immediately place the chopped flower into a bowl of water mixed with 1/4 tsp of the turmeric powder. Let it soak for 15 minutes to prevent discoloration, then drain thoroughly, squeezing out excess water.
2
Create the Fritter Batter
- In a large mixing bowl, combine the drained banana flower, finely chopped onion, green chilies, grated ginger, and minced garlic.
- Add the rice flour, besan, the remaining 1/4 tsp turmeric powder, red chili powder, salt, and optional sugar.
- Mix all ingredients with your hands, squeezing gently to release moisture from the vegetables and form a thick, binding mixture.
- The mixture should hold its shape when pressed. If it feels too dry, add 1-2 tablespoons of water, one at a time, until it just comes together. Avoid making the batter runny.
3
Fry the Fritters
- Heat vegetable oil in a kadai or deep pan over medium heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
- Take small, lemon-sized portions of the mixture, flatten them slightly into patties, and carefully slide them into the hot oil.
- Fry in batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature.
- Fry for 4-6 minutes, flipping occasionally, until the fritters are deep golden brown and crispy on all sides.
- Maintain a steady medium heat to ensure they cook through without burning.
4
Drain and Serve
- Using a slotted spoon, remove the fried Koldil Bor from the oil.
- Place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Serve hot with mint-coriander chutney, tomato ketchup, or as a crunchy side with a traditional Assamese meal of rice and dal.

Ingredients

500 g Red Amaranth Leaves (Also known as Lal Saag, tough stems removed and washed thoroughly)
2 tbsp Mustard Oil
1 tsp Cumin Seeds
2 pc Dry Red Chilli (Broken in half)
0.25 tsp Hing (Asafoetida)
5 clove Garlic (Finely chopped)
2 pc Green Chilli (Slit lengthwise, adjust to taste)
1 pc Onion (Medium-sized, finely chopped)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1
Prepare the amaranth leaves: Separate the leaves from any thick, tough stems. Place the leaves in a large bowl of cold water and swish them around to dislodge any dirt. Let them sit for 5 minutes for the grit to settle. Carefully lift the leaves out, discard the water, and repeat this process 2-3 times until the water is clear. Drain well and roughly chop the leaves.
2
Prepare the tempering: Heat mustard oil in a kadai or a wide pan over medium heat until it's lightly smoking. Reduce the heat slightly and add the cumin seeds. Once they begin to crackle (about 30 seconds), add the broken dry red chillies and hing. Sauté for another 15-20 seconds.
3
Sauté aromatics: Add the finely chopped garlic and slit green chillies to the pan. Sauté for about a minute until the raw smell of garlic disappears and it becomes fragrant. Then, add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
4
Cook the saag: Add the chopped red amaranth leaves to the kadai along with the turmeric powder. The pan will seem very full, but the leaves will wilt down quickly. Toss everything gently to coat the leaves with the tempering.
5
Simmer until tender: Cover the kadai and cook on low to medium heat for 7-10 minutes. The leaves will release their own moisture, so no extra water is needed. Stir occasionally to prevent sticking. Cook until the leaves are tender and cooked through.
6
Finish and serve: Uncover the pan. Add salt to taste and the fresh lemon juice. Mix well and cook for another 1-2 minutes on high heat to evaporate any excess moisture. Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.

Koldil Bor with Lal Saag

Nutrition per Serving

Recipes in this Meal

1. Koldil Bor

Ingredients

2. Lal Saag

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About Koldil Bor with Lal Saag

Instructions

Ingredients

Instructions