Pui saager chochori tastes even better if you add some small shrimp fried to it. I usually make the Niramish (vegetarian) one. The recipe given below is the vegetarian one.
In case you want to add shrimp, just buy about 250 g of shelled small shrimps. Wash them well. Add a bit of salt and turmeric powder (Haldi). Stir fry the shrimps in 1 tablespoon of oil. Remove from the wok and keep aside. The fried shrimps are added only after the vegetables are cooked,
The pictures below shows how we cut the Pui Saag for the Chochori. The thick stems, and only the young green leaves are used.
Peel the ridges, then cut like in the photo
Ingredients
- 1 Potato, (Aloo) peeled and diced
- Small piece of Kumro (pumpkin) peeled, and seeds removed and diced big
- 1 medium sized Jhinge (Ridged gourd)
- 3 small Potols (Pointed gourd)
- Begoon (Brinjal or eggplant), diced about the same proportion as the potatoes
- Pui saag, 250g or so washed and cut as in the photo.
- 3 Tablespoon of mustard oil, ( any other vegetable oil will do)
- 2 Tablespoon ground mustard ( mystard paste)
- 1/4 teaspoon Holud (Turmeric powder)
- 1/4 teaspoon Lonka (Chili powder)
- !/2 teaspoon Noon (salt)
- 2 Sukno Lonka ( dried red chilies)
Method
- Heat the oil in a big Kadai or Wok or Pan.
- Add the red chillies for Tarka (tempering the oil)
- Add the Potato pieces, the pumpkin pieces, and the Potol and Brinjal (eggplant) and stir fry a bit
- Then add the Pui saag and the Jhinge ( rIdge gourd)
- Sprinkle the Turmeric powder, Chilli powder, Salt and stir such that the vegetables and masalas are mixed wells
- Cover the pan and let the vegetables cook on low heat . The vegetables will release water which will be enough to cook all the vegetables. The cover must be removed occasionally. Stir the vegetables to make sure there is enough water. Also, check if they are cooked.
- Add the Mustard paste and mix it with the vegetables
- After the vegetables are cooked, stir fry till the water is almost dry.
Pui Saager Chochori is best served with plain rice.
Pui Saager Chochori (Bengali Malabar Spinach Mixed Vegetable Curry)
Ingredients
- Pui Saag (Malabar Spinach / Basella alba) – 250 g, washed and chopped (tender stems and young leaves)
- Potato (Aloo) – 1, peeled and diced
- Pumpkin (Kumro) – small piece, peeled and diced
- Ridge gourd (Jhinge/Torai) – 1 medium, peeled and sliced
- Potol (Pointed gourd) – 3 small, scraped and cut lengthwise
- Eggplant (Begoon/Brinjal) – 1 small, diced
- Mustard oil – 3 tbsp
- Mustard paste – 2 tbsp
- Turmeric powder (Holud) – 1/4 tsp
- Chili powder (Lonka gura) – 1/4 tsp
- Salt (Noon) – 1/2 tsp or to taste
- Dried red chilies (Sukno Lonka) – 2
Optional (Non-Vegetarian Variation):
- Small shrimp, shelled – 250 g
- Salt – a pinch
- Turmeric powder – a pinch
- Oil – 1 tbsp (for frying shrimp)
Directions
- Heat mustard oil in a large kadai or wok.
- Add dried red chilies to temper the oil.
- Add potatoes, pumpkin, potol, and eggplant. Stir fry for a few minutes.
- Add chopped Pui saag and ridge gourd. Mix well.
- Sprinkle turmeric, chili powder, and salt. Stir to coat vegetables evenly.
- Cover and cook on low heat. The vegetables will release enough water to cook. Stir occasionally and check for doneness.
- Once vegetables are soft, add mustard paste and mix well.
- Cook uncovered, stirring, until most of the moisture evaporates but the dish remains moist (not completely dry).
- Remove from heat and serve hot with plain steamed rice.
For Shrimp Variation:
- Wash shrimp and pat dry. Mix with a pinch of salt and turmeric.
- Heat 1 tbsp oil in a pan and stir fry shrimp until just cooked. Remove and keep aside.
- Add the fried shrimp after the vegetables are fully cooked. Mix gently and cook for 1–2 minutes before serving.
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