We occasionally find Dheki shak or fiddlehead fern in our near by market and I really love it by just stir frying it with some coconut bits. The shak or leafy part of the dheki shak is so delicious, whenever I find them , I just jump onto them . Doesnot take much time to cook. The cleaning or sorting ( read Shak bachha as we call in bengali) part may take some time, but the cooking is quick and easy and not much of a fuss. I love my Dheki Shak Bhaja with plain rice and some kasundi. Just like other leafy vegetables, dheki shak is also full of vitamins and minerals etc.
Ingredients for Dheki Shak Bhaja
- Dheki Shak – 3 bunches
- Green Chili – 2
- Coconut – 1/2 cup ( I cut them into bit size, you may use the grated version)
- Salt and turmeric – as required
- Nigella seeds – 1/2 tsp
- Mustard oil for cooking
How to make Dheki Shak Bhaja
Please look at those green beauties. They were very fresh when I bought them.
I cut the tip and leaves and discarded the tough stems.
I washed them thoroughly in a colendar.
In a pan, heat some oil. Then fry the coconut bits till golden brown and remove from heat.
Use kalonji seeds and green chili as a tempering to the hot oil.
Add the greens with a pinch of salt and turmeric and fry it over low heat with the lid on.
The vegetable will release a bit of water and will get cooked. Once it is cooked through, add the coconut bits. Mix well.
Adjust the seasoning and remove from heat. Serve with plain rice and kasundi.