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
- Oil – 10 table spoon
- Malabar Spinach – 5 bunches
- Potato – 1 big
- Brinjal (Egg plant) – 2
- Broad beans – 10-12
- Radish – 1
- Pumpkin – 1 slice (10 gms)
- Green chillies – depending on how spicy you like it
- Salt to taste
- Turmeric powder
- Mustard paste- 4 tb spoon
- Raw mustard oil – 2 tb spoon
- Dried red chilli – 2
- Paanch phoron(fenugreek seed, nigella seed, cumin seed, black mustard seed(or celery seed/radhuni) and fennel seed in equal parts) – 2 pinch full
- Heat oil in a wok and add paanch phoron and dried red chilli
- Chop the potato, brinjals , broad beans(with the skin), radish and pumpkin into small pieces.
- Add the chopped pieces to the wok.
- Stir and fry for 10 minutes on medium flame
- Add the washed and chopped pui shak to the wok.
- Add a pinch of salt and turmeric powder and stir to mix them well and cover the wok with a lid.
- Stir the wok occasionally.
- When the vegetables are soft and fried well enough, add four table spoons of mustard paste and stir.
- Then add raw mustard oil and stir to mix it properly
- Pui Shaak’er Chocchuri is ready to serve