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Tuesday 30 September 2014

Puishaag Chorchori (Malabar Spinach / Basella Greens) - Bengali Style

              This is a traditional Bengali style Puishaag / Malabar spinach cooked with veggies. As mustard is a predominant ingredient in Bengali cuisine, it is used in various forms. Here I have cooked this dish in mustard oil and finished off with mustard paste and raw mustard oil as a garnish. Bori / mangodi is used here, but for a non-veg. version, prawns or fried fish head goes well with it.

                                          (Non-Veg. Version)

  • 3 long stems of Puishaag (Malabar spinach), chopped
  • 1 potato, cubed
  • 2-3 long eggplants, cubed
  • 250 gms. red pumpkin, cubed
  • 8-10 bori / mangodi / vadials
  • 3 tbsp. mustard oil
  • 2 dry red chilies, broken
  • 1 tsp. kalonji (nigella seeds)
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. kasundi / mustard paste
  • 1 tsp. mustard oil

          Heat 2 tbsp. oil in a pan and fry the bori till golden brown. Keep aside. Heat rest of the oil and temper with kalonji and red chilies. Saute till the chilies turn dark in colour.

          Now add the ginger and fry for a few seconds. Add the potatoes, eggplants and pumpkin and fry till light brown. 

          Add the puishaag, bori, salt, turmeric powder and coriander-cumin powder and cook, covered.

          Stir at intervals. Sprinkle water if required. Cook till all the veggies turn soft. Add the mustard paste and mustard oil. Mix well and switch off the flame. Serve with hot steamed rice.

                                         (Veg. version)


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