Water Spinach

Khansland Water Spinach is freshly harvested kolmi shak — water convolvulus, the semi-aquatic leafy green that is one of the most popular and widely consumed vegetables in Bangladesh, valued for its tender, hollow-stemmed character, mild-yet-slightly-grassy flavour, and the characteristic slippery, slightly mucilaginous texture that its cooking develops — a texture beloved in Bengali cooking and directly analogous to the role of okra in other culinary traditions.

Water spinach grows naturally in the rice paddies, ponds, and waterways of Bangladesh and has been cultivated and consumed as a vegetable for centuries. Its ability to thrive in water-logged conditions makes it available year-round, and despite its availability, the flavour and texture of properly grown, freshly harvested kolmi shak is genuinely excellent — not merely a nutritious staple but a genuinely enjoyable vegetable.

Kolmi shak is typically prepared as a bhaji — cut into 5 to 6 centimetre lengths and stir-fried over high heat with garlic, dried red chili, and mustard oil. The hollow stems maintain some crunch while the leaves wilt to a silky, slightly slimy consistency. This contrast of textures is the characteristic pleasure of a well-made kolmi shak bhaji. It is also excellent cooked with small dried prawns, where the seafood flavour beautifully complements the green, slightly grassy character of the vegetable.