Red Saug, Omra, and Shrimps

Ingredients

• 1 pound Red saug (red greens such as amaranth or red chard), thoroughly cleaned and washed (Drain thoroughly in colander after washing)
• 8 ounces Omra (okra), peeled and halved if large (Half fry if large before adding to dish)
• 8 ounces Shrimp, peeled and deveined (Medium to large size)
• 3 tablespoons Cooking oil (Vegetable or mustard oil)
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Red chili powder (Adjust to taste)
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 2 cloves Garlic, minced or ground (About 1/2 teaspoon ground)
• 0.5 cup Water (For cooking the greens and okra)
• 1 teaspoon Salt (To taste)

Instructions

1. 1Peel the okra (omra). If the okra pieces are large, cut them in half lengthwise. If using large okra, half fry them in a little oil until lightly browned, about 3-4 minutes, then set aside.
2. 2Thoroughly clean and wash the red saug (greens). Place them in a colander and allow all the water to drain away completely. This is important to prevent excess water in the dish.
3. 3Warm the oil in a large pan or pot over medium heat. Add the turmeric, chili powder, cumin, coriander, and garlic. Fry the ground spices for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. 4Add the drained red saug and prepared omra to the pan with the fried spices. Stir well to coat everything with the spiced oil. Cook over medium-high heat, stirring frequently, until the greens wilt and become crisp, about 5-7 minutes.
5. 5Add the shrimp, water, and salt to the pan. Stir to combine. Bring to a gentle simmer.
6. 6Reduce heat to low, cover, and cook slowly until the greens and omra are tender and the shrimp are cooked through (pink and opaque), about 10-12 minutes. Stir occasionally to prevent sticking.
7. 7Taste and adjust salt if needed. Serve hot with rice or flatbread.