Gima Shak Recipe; is a diabetic-friendly recipe and one must include it in his daily diet chat. Bitter cumin, bitter leaf, Indian chickweed; the local name is Gima shak in West Bengal.
As per ijpsr Glinus oppositifolius (Linn) is a branched herb that contains linear to obovate, opposite leaves with greenish flowers and it belongs to the Molluginaceae family. This bitter leafy vegetable is known as Gima shak in West Bengal, Assam & Bangladesh. This leaf contains various bioactive components which provide protection against diabetes, hyperlipidemia, joint pain, inflammation, diarrhea, skin disorder, etc.
The types of equipment used for this recipe are
Sil batta/grinding stone/blender
Frying pan
Spatula
The ingredients required for this recipe are
Gima shak/ Bitter cumin, bitter leaf, Indian chickweed: Buy fresh gima shak from the local market
Poppy seeds/khas khas/ posto: Use fresh, otherwise it tastes bitter
Cooking oil: Here I used mustard oil, but you can use any type of cooking oil
Other ingredients are potato, turmeric powder, panchphoron, green chili, and salt
How to make Gima Shak Recipe
Take sil Nora, and put poppy seeds and ginger over the sil
Grind them and make a smooth paste, and keep them aside
lean and wash the leaves and cut them in small size
Heat oil in a pan, add panchphoron and chopped green chili for tempering; as they splutter and sizzle add the finely cut potato and fry them for a minute
Add turmeric powder and salt, and stir them for a minute
Now add the finely chopped gima shak
Cover the lid, and allow them to cook for 2 minutes, on low flame to reduce the volume
Open the cover and mix them well
Add the fine paste of poppy seeds and mix them well
Transfer them to a serving plate and serve hot with rice and dal
My other related posts are
- Pat Shak Bharta Recipe
- how to make delicious narkel diye kochur shak
- Bori Diye Lal Shag Bhaja
- Sarson Ka Saag
- How to Prepare Lasooni Palak
- Susni shak bhaja
Gima Shak Recipe
Equipment
- Sil batta/grinding stone/blender
- frying pan
- Spatula
Ingredients
- 150 gm Gima shak/ Bitter cumin, bitter leaf, Indian chickweed
- 50 gm Poppy seeds/khas khas/ posto
- 2 Cooking oil
- 2 potato
- 1/2 turmeric powder
- 1/2 panchphoron
- 1 green chili
- salt
Instructions
- Take sil Nora, and put poppy seeds and ginger over the sil
- Grind them and make a smooth paste, and keep them aside
- Clean and wash the leaves and cut them in small size
- Heat oil in a pan, add panchphoron and chopped green chili for tempering; as they splutter and sizzle add the finely cut potato and fry them for a minute
- Add turmeric powder and salt, and stir them for a minute
- Now add the finely chopped gima shak
- Cover the lid, and allow them to cook for 2 minutes, in low flame to reduce the volume
- Open the cover and mix them well
- Add the fine paste of poppy seeds and mix them well
- Transfer them to a serving plate and serve hot with rice and dal