Pui Shak’er Chocchuri (Malabar Spinach Curry)


I prefer vegetarian dishes to non-vegetarian ones. Where I live there isn’t much choice when it comes to leafy vegetables but I do find small treasures hidden in bazaars once in a while. Recently, I found this old lady sitting in a corner of a bazaar selling a bunch of what we call “pui shak” in Bengali also commonly known as Malabar spinach.  Malabar spinach is very delicious and chochuri of any kind is my favourite. The curry I have made is pretty cheap and easy to make and has the added health benefits of Pumpkin and Malabar spinach.

Time:30 minutes        Serves:4

Puisak'r Chadchadi

INGREDIENTS

  1. Oil     –  10 table spoon
  2. Malabar Spinach  –   5 bunches
  3. Potato     –   1 big
  4. Brinjal (Egg plant)     –   2
    Baigun
  5. Broad beans  – 10-12
  6. Radish             –    1
  7. Pumpkin        – 1 slice (10 gms)
  8. Green chillies – depending on how spicy you like it
  9. Salt to taste
  10. Turmeric powder
  11. Mustard paste- 4 tb spoon
  12. Raw mustard oil – 2 tb spoon
  13. Dried red chilli – 2
  14. Paanch phoron(fenugreek seed, nigella seed, cumin seed, black mustard seed(or celery seed/radhuni) and fennel seed in equal parts) – 2 pinch full

PROCEDURE

  1. Heat oil in a wok and add paanch phoron and dried red chilli
  2. Chop the potato, brinjals , broad beans(with the skin), radish and pumpkin into small pieces.
  3. Add the chopped pieces to the wok.
  4. Stir  and fry for 10 minutes on medium flame
  5. Add the washed and chopped pui shak to the wok.
  6. Add a pinch of salt and turmeric powder and stir to mix them well and cover the wok with a lid.
  7. Stir the wok occasionally.
  8. When the vegetables are soft and fried well enough, add four table spoons of mustard paste and stir.
  9. Then add raw mustard oil  and stir to mix it properly
  10. Pui Shaak’er Chocchuri is ready to serve

 

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