Notey Shak

Sastric References

Mother Śacī knew that the Lord was very fond of śāka (spinach), so she cooked twenty different varieties. To her full satisfaction mother Śacī cooked each vegetable in ten to twenty different ways.
(CB Antya-khaṇḍa 4.279 – 280)

Yet of all the preparations, the śāka preparations were most glorious, for the Lord repeatedly ate them. On seeing the Lord’s fondness for śāka, all of His devotees smiled. The Lord smiled and glorified the śāka preparations as He ate. The Lord said, “This śāka is known as acyutā. By eating this, one develops attachment for Kṛṣṇa.
(CB Antya-khaṇḍa 4.293 – 296)

By eating paṭala, vāstuka, and kāla śākas, one enjoys the Vaiṣṇavas’ association birth after birth.
(CB Antya-khaṇḍa 4.297)

By eating sāliñcā and heleñcāśāka, one remains free from disease and attains the devotional service of Kṛṣṇa. The Lord’s hairs stood on end as He narrated in this way the glories of the various śākas while eating.
(CB Antya-khaṇḍa 4.298 – 299)

Ingredients

  • Notey Shak (amaranth greens) – 500g

  • Eggplant (brinjal) or potato – 1 piece (medium-sized), diced

  • Raw peanuts – a handful

  • Fresh grated coconut – 2 tablespoons

  • Mustard oil – 2 tablespoons

  • Kala jeera (Nigella seeds) – 1 teaspoon

  • Green chili – 1, slit

  • Turmeric powder – ¼ teaspoon

  • Sugar – a pinch (optional, to balance flavors)

  • Salt – to taste

Recipe

1. Clean and Prep:

  • Wash the Notey Shak thoroughly in running water.
  • Dry and finely chop the shak.
  • Dice the eggplant or potato into small cubes.

2. Cook the Peanuts:

  • Heat 2 tablespoons of mustard oil in a kadhai (wok).
  • Add the raw peanuts and fry for 2–3 minutes until golden brown.
  • Remove and set aside to cool, then coarsely crush the peanuts.

3. Tempering and Vegetables:

  • In the same oil, add kala jeera and slit green chili.
  • Add the diced eggplant or potato and sauté for 5–6 minutes until partially cooked.

4. Add Greens and Finish Cooking:

  • Add the chopped shak and stir well. The volume will reduce in 4–5 minutes.
  • Add salt, turmeric powder, and a pinch of sugar.
  • Stir in the crushed peanuts and grated coconut.
  • Cook everything together for another 4–5 minutes, stirring occasionally.

Cooking Time

  • Preparation: 10 minutes

  • Cooking: 15–20 minutes

  • Total Time: 25–30 minutes

Note – This recipe method can be used as a base to prepare many other types of shak (leafy greens). Simply substitute Notey shak with the leafy green of your choice and follow the same process for a delicious, sattvic preparation.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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