নটে শাক (Notey shaak) is the leafy greens of green amaranth. Notey is usually eaten in Bengal during the warmer months. The red variant of this plant is known as লাল নটে (Laal notey) or simply লাল শাক (Laal shaak) not to be confused with a similarly red-leafed (ঢুলা শাক) Dhula shaak.

There are two minor variations to the notey shaak recipe that are made in our family. The first one is niramish (meaning vegetarian with no onion or garlic) and adds fried bori and peanuts. The second one uses a tiny bit of garlic to flavour the oil and skips the garnishes. Both very simple to make, the only part that takes a bit of time is cleaning and picking through the leaves. We hope you give this a try.

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http://www.bongeats.com/recipe/notey-shaak
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