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Amaranth (Notey Saag / নটে শাক) – A Recipe from "Pak-Rajeswar"
One very ordinary leafy vegetable accommodated its own place in the King's palate. Varying preparation styles—ranging from greeny soups to spicy green medleys—elevated humble amaranth greens into a prized dish fit for royal tables.
Recipe quoted from Pak-Rajeswar
Ingredients
- Amaranth leaves (notey shaak): 300g
- Minced ginger: 1 teaspoon
- Ghee: 1 tablespoon
- Coriander and black pepper paste: 1 teaspoon
- Garam masala powder (equal parts cardamom, cinnamon, and cloves): 1/2 teaspoon
- Salt: To taste
- Water: 1/4 cup
Instructions
- Boil: Clean and boil the amaranth leaves in 1/4 cup water along with salt, then set aside.
- Fry Aromatics: Heat ghee in a pan, add the minced ginger, and sauté lightly.
- Temper - Spice: Add the boiled greens, followed by the coriander and pepper paste. Stir and fry for another minute or two.
- Finish: Turn off the heat, sprinkle the powdered garam masala over the dish, and cover with a lid immediately to lock in the aroma.
Historical Manuscript Insight
This vintage manuscript page details traditional Bengali techniques for cooking leafy greens using traditional methods and flavor profiles.
Ethnobotanical - Nutritional Heritage
Family — Amaranthaceae: Owing to its blood-red flowers and rich nutrient profile, ancient medical practitioners used the herb to impede bleeding. Research indicates that amaranth functions as a natural astringent and has been used historically to manage diarrhea, heavy menstrual flow, and mouth ulcers. It is valued in traditional diets for keeping the body cool, particularly for night-shift workers who experience eye strain and heat buildup.
Amaranth species are cultivated across Asia. In Koch Bihar, West Bengal, indigenous communities like the Kheria, Rajbanshi, Rabha, and Santhal utilize wild and cultivated varieties (such as Kantanote / Amaranthus spinosus) in traditional herbal remedies. For instance, rural traditional practitioners (Baidyas) prepare restorative tonic pills using amaranth mixed with bottle gourd roots, black cumin, white cumin, and red lentils to support postpartum lactation, while root juices are administered for leucorrhoea.
Multilingual Common Names
- English: Amaranth, Lady Bleeding, Love-lies-bleeding, Prince's Feather, Water Amaranth (Mukunawanna)
- Hindi: Chaulai, Lal Sag, Ramdana
- Bengali: Lal Notey Dhula Shak, Kantanote
- Kannada and Konkani: Rajgiri
- Kashmiri: Bustan afroz, Mawal
- Marathi: Rajgira, Shravani Maath
- Punjabi: Taj Khurus
- Sanskrit: Rajagiri
- Tamil: Pu-n-kirai
- Urdu: Gul-kesh
- Spanish: Honagone soppu