Recipe – Leeks Sabzi (leeks stir fry)

Leeks is a healthy green vegetable belonging to the family of garlic and onion. It is high in antioxidants, minerals and vitamins. They are very versatile and cooked in many different ways. The white and light pale green area of the vegetable which are tender are eaten and the darker leaves which are tough are used to make stocks.

Leeks need to be washed well under cold running water as dirt are trapped in the layers of the leaves. Cut off the uppermost dark green layer and the root. Rinse off thoroughly a number of times to remove any visible dirt. Slit lengthwise making into 2 halves and slice thinly. Another alternate way is to put it in a colander and rinse well after slicing them.

Choose leeks which are firm without any blemishes on the white portion and with dark green leaves. Leeks which are small in size are tender, sweeter and milder. When cooked, they have a delicate taste with a hint of sweetness.

Have tried many variations in preparing leeks and I enjoyed making this recipe a lot. I have taken (bedekar brand) goda masala used mainly in Maharashtrian cuisine which provides pungency to the dish.

Simple and delicious stir fried leeks with a touch of nutmerg, pungent goda masala and chana dal in a jiffy.

Recipe source : my own

Prep time: 10 minutes, Cooking time: 5 mins, Cuisine: Indian, Serves: 4-6, Author : Gloria

Ingredients

5 leeks

¼ tsp mustard seeds

½ tsp cumin seeds (optional)

3 green chillies / 1 red chilly pepper (chopped)

1 tsp cashew nuts/peanuts (chopped or crushed)

½ tsp turmeric powder

a handful of split bengal gram/chana dal

a dash of grated nutmerg

a small piece of jaggery

¼ tsp lemon juice

salt to taste

oil

Method

In a small saucepan, add enough water and put the washed split bengal gram with a pinch of turmeric and allow it to cook till done. They should retain the shape. Add salt and mix well. Reserve.

Wash leeks thoroughly, discarding the dark green leaves. Slit lengthwise and slice thinly. Keep aside.

Take a pan and into a preheated oil add mustard seeds, cumin seeds and once the seeds crackle, add green chillies and cashew nuts. Stir for 30 seconds.

Add turmeric, a dash of salt and sliced leeks. The leeks will ooze out moisture. Cook until soft and crunchy for about 3 minutes on medium heat.

Now, add goda masala and cooked chana dal. Stir to combine everything together and the moisture evaporated for another 2 minutes.

Add grated nutmerg and jaggery. Stir and cook for a minute or so.

Finally, into this goes the lemon juice. Mix to incorporate well. Switch off heat and it is ready to be served.

Enjoy it with rotis, phulkas or as a side-dish to rice.

My observations/notes:

  • choose leeks which are firm with white stems and unblemished leaves

  • after buying, do not store in the fridge for a longer period

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