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Ingredient
Malabar Spinach Mixed Vegetables
Introduce
Chef :
ayndrila duttaMalabar Spinach Mixed Vegetables
The “summer spinach” that everyone loves, for her flavor and texture. In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes, cooked with the bones of the Ilish fish and may also be cooked with shrimps. This is the popular Bengali Pui Shaak er Chori Chori.
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I thank Ms Bethica Das for her recipe
Ingredient
Food ration :
3 peopleCooking time :
1 hour
500 gms
malabar spinach
2
potatoes
1
onion
2-3
green chillies
1/2 tsp
Ginger paste
As per taste
Salt
As required
Sugar
As needed
Mustard oil
1/2 tsp
garlic paste
for
Spices
1/2 tsp
Paanchphoron/Bengali five spices
1 tsp
cumin powder
1 tsp
turmeric powder
Cooking instructions
* Step 1
Chop Pui Shaak roughly, keep the leaves and stem parts separate. Transfer them to a colander, wash well under running water. Don’t mix the stems and leaves while washing, keep aside. Cut eggplant, potatoes, and pumpkin into cubes. Wash and keep aside. Cut the onion into thin slices. Fry the shrimps separately and keep them aside.
* Step 2
Heat ¼ cup mustard oil in a deep frying pan/Kadai. Temper with panch foron.Add sliced onion, sauté over medium heat until translucent
* Step 3
Next to add eggplant, potatoes, stems of Pui Shaak, pumpkin, ½ tsp of turmeric powder, and salt. Mix. Cover and cook over a medium flame for 4-5 minutes. Keep stirring in between. Add cumin powder, ginger paste, garlic paste, and green chilies. Mix well, cover, and cook for 4-5 minutes over low heat.
* Step 4
Now add ½ cup of water to this. Mix, cover, and cook over low heat. When the veggies are half cooked add pui leaves and shrimps. Mix thoroughly, cover, and cook until all the veggies are done. Add sugar, mix and cook uncovered for 2-3 minutes more. Pui Shaak er Chochhori is ready to eat with rice.
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