Hello everyone !! Hope you are having a good week. After a series of beauty haul posts I am back with recipes !! 😀
Today I will be sharing with you a recipe which is a traditional Bengali recipe. Almost every Bengali knows about this preparation for ages, but everyone has their own method, ingredient and method. I am sharing with you my version of Malabar Spinach with vegetables which is called “Pui Shak Chorchori” in my language 🙂 This recipe is a wholesome side dish which you can enjoy with plain rice, but very easy to prepare.
Malabar Spinach is very tasty and it can be prepared in many ways – using vegetables, fish head, fish oil, prawns or even cooked alone. It is also very nutritious. It is rich in vitamins A and C, iron and calcium.
Though we get Malabar spinach throughout the year now, but it grows really green and fresh with lots of new leaves and branches specially during monsoon. This leaf can be prepared with vegetables, fish head, fish oil and prawns.
Lets get started with Pui Shak Chorchori !!
Cooking Time : 20 to 25 minutes
- Malabar Spinach (use leaves and soft stems only) – 1 big bowl, roughly chopped, you can increase the quantity if you prefer
- Potato – 1 small, cut into small pieces
- Pointed Gourd (Potol) – 1, cut into small pieces
- Eggplant – 1/2, cut into small pieces
- Pumpkin – 10 to 12 small cubes
- Ridge Gourd (Jhinge) – 1 small, cut into small pieces
- Tomato – 1 small, roughly chopped
- Ginger – 1/2 teaspoon, finely chopped
- Dry Bay Leaf – 1 (optional)
- Whole dry red chilli – 2
- Panch phoron – 1/2 teaspoon, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
- Turmeric Powder – 1 teaspoon
- Red Chilli powder – 1/2 teaspoon (optional)
- Cumin Powder – 1/2 teaspoon
- Coriander Powder – 1/2 teaspoon
- Sugar – 1 teaspoon
- Salt – as per taste
- Mustard Oil – 2 to 3 tablespoon
You can also use small pieces of Taro (Kochu) and few fried sun-dried dumplings (Bori).
- Take a wok. Add mustard oil and let it heat up.
- When the oil heats up add dry bay leaf and panch phoron. When the spices start crackling, add the potatoes. Stir fry them until the potatoes start turning golden.
- Add the pointed gourd and pumpkin pieces. (Add taro now if you are using) Stir fry for 2 to 3 minutes.
- Next add chopped ginger and tomatoes. Mix and stir for 2 minutes.
- Now add brinjal and ridge gourd. Mix everything well and keep stirring until the vegetables are slightly fried. (Do not fry them completely)
- Add turmeric powder, red chilli powder, cumin powder, coriander powder. Mix everything and wait until the spices get completely mixed with the vegetables.
- Add the Malabar spinach leaves and stem parts. Also add salt as per taste. Mix everything well and cover the wok with a lid. Keep the flame to medium. Stir occasionally.
- The leaves and vegetables will release water. Let everything cook in their own water. But if you see the water dried up, but the vegetables have not yet boiled, then little warm water. Wait until everything is almost cooked.
- Add sugar when the vegetables and leaves are almost done. Mix well and cover the wok again. Lower the flame to minimum.
- The preparation should neither be extremely dry nor runny. Keep little bit of water remaining in your dish. When everything is done, turn the flame off. Give the dish some standing time.
Serve Malabar spinach with vegetables hot with plain rice.