Morisa Haak (Red Indian Spinach)

Leafy vegetables have been always popular in Assamese cuisine; even more now as aptly substantiated by a report on Beltola market which reads - consumers are now rediscovering local ethnic food like tender bamboo shoot, pashala and various leafy vegetables with medicinal properties because these are much cheaper compared to other vegetables like beans, capsicum, lady’s finger and brinjals.  

Recently we explored the sabzi mandi (vegetable market) of Sector 16, Faridabad and got some fresh leafy vegetables including the familiar Red Indian Spinach, popularly known as morisa haak in Assam.I cooked this spinach with potato and it turned out really nice (the stem too is relished in East India )!

Ingredients

·         Two bunches of the red spinach (wash well and cut)

·         Two or three medium sized potatoes

·         Two medium onions (chopped finely)

·         2-3 green chillies

·         About two teaspoon mustard oil

·         Salt to taste

·         Cumin seeds (jeera) 1/4^th teaspoon

·         Coriander (optional)

Method

Boil the potatoes, cut into four pieces and set aside. Heat oil in a pan, and add the cumin seeds to it. Add the chopped onions to it and fry. Before it turns golden, add the potatoes along with the cut spinach. Don’t add the salt immediately as it may be difficult to gauge the quantity – initially it may seem more but you’ll soon realize that it has receded considerably. That way you’ll know how much salt to add. While frying add the chillis (chopped well) and the coriander leaves (chopped well). Keep them on for some time.  Remove from gas and serve with dal and rice.