Shaka (Steamed Greens with Sesame Oil)

The Quirky Foodster Team

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Servings

Ingredients

Leafy greens (such as spinach, amaranth greens or mustard greens), washed and roughly — 500 g (1.1 lb)
chopped
Sesame oil — 1 tbsp
Mustard seeds — 1/2 tsp
Ground turmeric — 1/4 tsp
Rock salt — 1/2 tsp
Sesame seeds, toasted, for garnish — 1 tsp

Method

Steam the chopped greens over simmering water for 5-6 minutes, until wilted and tender but still bright in colour.
Drain well in a colander, pressing gently to remove excess moisture.
Heat the sesame oil in a large frying pan over medium heat and add the mustard seeds, covering briefly as they pop, for about 30-45 seconds.
Stir in the turmeric, then add the steamed greens to the pan, tossing to coat evenly in the oil and spices.
Cook for a further 2-3 minutes, stirring, until well combined and heated through.
Season with the salt, scatter with toasted sesame seeds, and serve hot.

Introduction: Leafy greens lightly steamed and tossed with sesame oil, mustard seed and a touch of salt, shaka represents the simple, everyday vegetable dishes that rounded out the Mauryan Empire’s grain and lentil-based meals.

Cultural Background: Shaka, a general Sanskrit term for leafy vegetable dishes, appears across early Indian textual sources as a standard accompaniment to the staple grains and pulses that formed the core of most meals. Leafy greens were valued for their ease of cultivation in kitchen gardens and their contribution to a varied, nutritionally balanced diet recommended in the period’s dietary thinking.

Tips: (cid:127) Do not overcook the greens at the steaming stage, as they will continue to cook briefly once tossed in the hot pan. (cid:127) Pressing out excess moisture from the steamed greens before adding them to the pan prevents the finished dish from becoming watery.

Variations: (cid:127) A pinch of ground ginger can be added to the tempering oil for extra warmth. (cid:127) A mix of different leafy greens can be used together for a more varied flavour and texture.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a covered frying pan over low heat for 2-3 minutes, stirring once, until warmed through.

Nutrition: Per serving (approx.): 70 kcal, 3 g protein, 6 g carbohydrate, 5 g fat, 3 g fibre, 260 mg sodium.

FAQs:

Q: What greens work best for this dish?

A: Spinach, amaranth greens and mustard greens are all well documented in ancient Indian sources and work well; use whichever fresh, tender leafy green is available to you. (cid:127) Q: Can I use frozen greens instead of fresh? A: Yes, thaw and drain frozen greens thoroughly before adding to the pan, adjusting the steaming step accordingly since they will already be softened.