Image Credit: Wikimedia Commons This Bengali dish shows the area's expertise in preparing red amaranth leaves (lal saag). This dish’s preparation is quite simple, proving how Bengali cuisine is ...

It is also known as Amaranth leaves and is a great source of vitamin A ... Add chaulai, salt, garam masala, red pepper, coriander powder and stir till well mixed. 4. 4. Cook over medium heat, ...

Cook and serve amaranth leaves in a similar way to spinach or Swiss chard - boiled, steamed or fried. They only need brief cooking. The seeds, which are rich in protein and calcium with a mild ...