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Choddo Shak Recipe | Bhoot Choturdhoshi Special Bengali 14 Greens - Choddo Shaak

Here's the recipe of Bengali Choddo Shak. On Bhoot Chaturdashi, the day before Kali Puja, the traditional Bengali ritual involves serving 14 different types of leafy greens as part of the lunch, known locally as Choddo Shak. These 14 greens represent various elements of life and the surrounding environment.
Course Side, Side Dish
Cuisine Bengali
Diet Vegan, Vegetarian
Keyword bengali recipe, bhoot choturdoshi, bhut choturdhoshi, choddo shaak recipe, choddo shak recipe, choddo shak recipe debjanir rannaghar, Debjanir Rannaghar, Kalipuja Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 People
Calories 258kcal
Author Debjani Chatterjee Alam
Cost Rs 200

Equipment

  • 1 Chopping Board or Bonti
  • 1 Knife
  • 1 Seissor
  • 1 Big Bowl
  • 1 basket
  • 1 Kadhai
  • 1 Spatula
  • 1 tempering pan

Ingredients

14 Greens

  • 1 bunch Brahmi Shaag water hyssop
  • 1 bunch Helencha Shaag Buffalo spinach
  • 1 bunch Kulekhara leaves swampweed
  • 1 bunch Laal Shaag Red Amaranth
  • 1 bunch Lau Shaag bottle gourd leaves
  • 1 bunch Methi Shaag fenugreek leaves
  • 1 bunch Mulo Shaag radish leaves
  • 1 bunch Poi Shaag Malabar Spinach
  • 1 bunch Polta Pata Potol pata or Pointed gourd leaves
  • 1 bunch Palong Shaag Palak or Spinach
  • 1 bunch Punarnava leaves red hogweed
  • 1 bunch Shorshe Shaag Sarson ka saag or mustard leaves
  • 1 bunch Shaluk Pata
  • 1 bunch Sushni Pata Sushni Saag

Spices

  • 2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder

Whole Spices for tempering

  • 1 teaspoon Panch Phoron Bengali 5 spcies
  • 6 Dry Red Chili

Other

  • 7.5 tablespoon mustard oil

Instructions

  • Wash and clean 14 types of greens one by one.
  • In terms of measurement go for same measurement for all greens.
  • Once clean, roughly chop the greens one by one. You may refer to the video to check how to chop the greens.
  • Once done wash greens 3-4 times under running water.
  • Heat 5 tablespoons of mustard oil in a heavy-duty pan or kadhai.
  • Temper the oil with 4 dry red Chilies and ½ teaspoon panch phoron or Bengali 5 spices.
  • Cook for a minute.
  • Now add the spice powders - ½ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon salt.
  • Mix and cook for a minute.
  • Add fleshy stems of the greens and cook for a minute. This helps to cook the greens uniformly since fleshy stems need extra time to cook.
  • Keep the flame low.
  • Now add all the chopped greens in two batches and mix with the spices.
  • Cover the pan with a lid and cook for 3 minutes on low flame.
  • The greens will start releasing moisture by this time.
  • Open the lid give the greens a mix and cook for a minute.
  • Adjust salt if needed. I have added 1 teaspoon salt at this point.
  • Cover again and cook for 5 minutes on medium flame.
  • Open the lid and cook till the moisture evaporates.
  • Take a tempering pan and heat 1.5 tablespoons mustard oil.
  • Temper this oil with 2 dry red chilies and ½ teaspoon panch phoron or Bengali 5 spices.
  • Add this tempering to the choddo shaak and give a thorough mix.
  • Choddo Shaak is ready to serve.

Video

Notes

  • The list of greens while cooking choddo shak varies from family to family and it is based on preference as well. If you are to go by the traditional list, only purchase if you are sure about all the greens.
  • Mustard oil gives the needed pungency to this bengali delicacy, however you can replace it with other types of oil.
  • Instead of Panch Phoron you can use cumin seed. 

Nutrition

Serving: 230g | Calories: 258kcal | Carbohydrates: 17g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1057mg | Potassium: 2073mg | Fiber: 8g | Sugar: 3g | Vitamin A: 32498IU | Vitamin C: 161mg | Calcium: 358mg | Iron: 10mg
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