Kulekhara 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

  • Kule Khara Shak – 500 g

  • Potol (parwal) / Potato / Eggplant – 1 medium (diced)

  • Phool Wadi (dry urad dal or moong dal nuggets) – A handful

  • Mustard oil or Ghee – 2 tablespoons

  • Panch Puran – 1 teaspoon

  • Turmeric powder – ¼ teaspoon

  • Sugar – 1 teaspoon (to balance the flavor)

  • Salt – To taste

Recipe

1. Clean and Chop

  • Wash the Kulekhara Shak thoroughly in running water.

  • Drain well, then finely chop the greens.

  • Dice your chosen vegetable (potol/potato/eggplant).

2. Prepare the Base

  • Heat mustard oil or ghee in a kadhai (wok).

  • Add Panch Puran and let it crackle.

  • Add diced potol/potato/eggplant and fry for 5–6 minutes until lightly golden.

3. Add Greens and Spices

  • Add the chopped Kulekhara Shak to the kadhai.

  • Stir everything well and allow the shak to reduce in volume (about 4–5 minutes).

  • Add turmeric, salt to taste, and sugar to balance the flavors.

4. Add Phool Wadi and Finish

  • Separately fry the phool wadis and coarsely crush them.

  • Add the crushed phool wadis to the shak.

  • Stir continuously until all water from the greens has evaporated and the mixture is dry.

Cooking Time

  • Preparation: 10 minutes

  • Cooking: 15–20 minutes

  • Total Time: 25–30 minutes

Note – Kulekhara Shak is especially beneficial for those suffering from anemia due to its high iron content. This shak is so nutritious that it can even be juiced raw and consumed for great health benefits. This preparation is sattvic, nutritious, and can be adapted for other leafy greens too.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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