Kolmi Shak Bhaja, also known as Bengali Water Spinach Stir Fry, is a popular and nutritious dish that hails from the eastern regions of India, particularly Bengal. This simple yet flavorful preparation showcases the versatility of water spinach, a leafy green vegetable that’s widely consumed in Southeast Asian cuisine.
What is Water Spinach?
Water spinach, scientifically known as Ipomoea aquatica, goes by various names such as Chinese Watercress, swamp cabbage, Kangkung or Ong Choy across different cultures. In Bengali, it’s called Kolmi Shak or Kalmi Shak, while in other parts of India, it may be referred to as Kalmi Saag. This aquatic or semi-aquatic vegetable is characterized by its long, hollow stems and arrow-shaped leaves. It’s not only delicious but also packed with essential nutrients, making it a popular choice in many Southeast Asian cuisines.
Health Benefits of Water Spinach:
Lets explore the numerous health benefits of Kolmi Shak:
Rich in vitamins: Water spinach is an excellent source of vitamins A, B, and C, which are essential for maintaining good health.
High in minerals: It contains important minerals like iron, calcium, and potassium.
Low in calories: Kolmi Shak is perfect for those watching their calorie intake.
Antioxidant properties: The vegetable is known for its antioxidant content, which helps fight free radicals in the body.
Digestive health: The fiber content in water spinach aids in digestion and promotes gut health.
Helps reduce cholesterol levels
Helps treat jaundice, anaemia
Helps in diabetes management
Kolmi Shak Bhaja Serving Suggestions:
Kolmi Shak Bhaja is typically served as a side dish alongside steamed rice and dal. It also pairs well with roti or paratha (Indian flatbreads). For a complete balanced Bengali meal, you can serve it with:
Steamed white rice
Dal (lentil soup)
Fish curry or fried fish
A small serving of chutney or pickle
Variations of Kalmi Shak Recipes:
While Kolmi Shak Bhaja is the most common preparation, there are several other delicious ways to enjoy this versatile vegetable:
Chingri Mach Diye Kolmi Shak: Add small shrimp to the stir-fry for a protein-rich variation.
Kolmi Shak Aloo Curry: Combine water spinach with diced potatoes for a heartier dish.
Kolmi Shaker Pakora: Dip water spinach leaves in a spiced chickpea batter and deep-fry for a crispy snack.
Kolmi Shak Dal: Add chopped water spinach to your regular dal for added nutrition and flavor.
Tips for Buying and Storing Water Spinach:
To ensure you get the best Kolmi Shak for your Bengali Water Spinach Stir Fry, keep these tips in mind:
Look for fresh, bright green leaves without any yellowing or wilting.
Choose bunches with crisp, firm stems.
Avoid any bunches with slimy or mushy parts.
Store unwashed water spinach in a bag in the refrigerator for up to 2-3 days.
Wash thoroughly before use, as water spinach can sometimes harbor dirt or small insects.
Kolmi Shak Bengali Recipe:
Kolmi Shak Bhaja is a healthy and delicious Bengali stir fry recipe. Water spinach is a common ingredient in Chinese, Thai and Vietnamese cuisines and is used in stir-fries, soups and curries.
The leaves and tender shoots of Kolmi Shak are usually stir-fried with garlic, red chillies and onions. Yum! I just love sautéed greens!
For this kalmi shak recipe, firstly wash the kolmi shaak thoroughly to get rid of mud or dirt.
Then pick the leaves and tender stems, discarding the thick stems.
Next roughly chop the water spinach. Wash the chopped leaves once more till the water runs clear.
Heat some oil in a wok. Add kala jeera, broken dry red chillies and chopped garlic. Stir-fry the chopped garlic over medium heat until lightly brown and fragrant.
Next toss in the sliced onions and give a quick stir till they start to brown.
Add the chopped kalmi shak leaves and toss well. Sprinkle salt to taste. Stir-fry until all the leaves are uniformly wilted.
The kolmi shak releases a lot of water. Let the water spinach cook till all the water evaporates and the dish is dry. Stir occasionally.
Remove and serve Kolmi Shak Bhajawith white Rice or Rotis.
If you are looking for more green leafy recipes, then do try out Green Sorrel dal.
Stir-fried Kalmi saag is a popular dish in most Bengali households. This green, leafy water plant native to Southeast Asia is simple and easy to cook. One way to get kids to eat their veggies is to stir-fry them. Kolmi Shak sautéed with dry red chillies, freshly chopped garlic and sliced onions is super delicious. This simple, healthy, green vegetable stir fry greens recipe goes well with plain rice.
Course Side Dish
Cuisine Bengali
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 133kcal
Author Shil
Ingredients
Kalmi shak/water spinach – 1 bunch
Garlic – 3 cloves,chopped finely
Onion – 1 small,sliced
Dry red chillies – 2
Kala jeera/onion seeds – ½ tsp
Salt – ½ tsp
Oil – ¾ tsp
Instructions
To make stir-fried water spinach with garlic, wash the kalmi shak thoroughly of any dirt. Select the fresh leaves and tender stems and chop them up.
Chop the garlic finely and sliced the onion.
Heat oil in kadai over medium heat. Sizzle kala jeera. Add chopped garlic and broken dry red chillies. Sauté till the garlic turns golden brown.
Add the sliced onions and fry till they turn slightly brown.
Add the chopped water spinach and sauté for about 30 seconds. Add salt and mix everything together. Cook the kalmi saag till all the water evaporates and the dish is dry, while stirring in-between.
Remove and serve Stir-fried Kalmi Saag with rice and dal.
View Comments
Pity, we don't get these in Bangalore. :(
I think water spinach is called N?ru p?laka or Anne Soppu in Kannada - check out the local markets, you may be lucky. :)