Choddo Shaag / Shaak (Kali Puja (Diwali) special Recipe - Bong style)

 

          This is a traditional Bong style leafy greens stir fry typically prepared on 'Bhoot Chaturdoshi' or 'Choti Diwali' to honor our ancestors. It is almost similar to Halloween and falls one day before Kali Puja (Diwali). 'Choddo' means 14 and 'Shaag' means leafy vegetables. So this particular dish is prepared with an array of assorted greens on the 14th day of the waning moon in the month of Kartik. 

          Choddo Shaag is generally relished with hot steamed rice for lunch. This ritual is then followed by lighting 'Choddo Prodeep' or 14 diyas in the evening, signifying 14 generations and to ward off evil spirits. This simple dish is just amazing and worth a try. So check out the step by step pictorial recipe to prepare this classic Bong dish. 

          Green leafy veggies have great nutritional benefits and is consumed on this day. It is believed it is to boost our immunity. Similarly lighting 14 diyas is considered to ward off evil spirits. Hence this Choddo Shaag is consumed to ensure the family is healthy and protected throughout the year.

          Although Choddo Shaag was prepared at my in-laws place, but this is my first try at making it. I could not stick to the traditionally used greens as they are not available where I live. So had to make do with whatever was available. 

         

    So in this recipe the 14 types of assorted greens that I have used are Spinach, Bok Choy, Spring onion, Pui Shaag (Malabar Spinach), Mustard greens, parsley, coriander leaves, mint leaves, Kolmi Shaag (Water Spinach), Dill Leaves, Radish Leaves, Fenugreek Leaves, Pumpkin Leaves & Lal Shaag (Red Spinach).

         However, it was quite fun foraging for the greens as I kept hopping from one super market to the other in search of them.

• 3 cups of 14 types of assorted greens, washed well, rinsed & chopped
• 2 tbsp. mustard oil
• 8-10 bori / mangodi / dried lentil dumplings
• 1/2 tsp. nigella seeds
• 2-3 dry red chilies
• 5-6 garlic cloves, chopped
• 2 green chilies, slit
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder

          Heat oil in a pan / kadai and lightly fry the bori (dried lentil dumplings)till light brown. Keep aside to cool. Then crush them slightly.

          Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds. 

          Then add the garlic and green chilies. Sauté till light brown. 

          Now add the chopped greens, salt and turmeric powder. Mix everything well and cook, covered on a low to medium flame till the moisture has evaporated and it is nicely fried. Keep stirring at intervals. 

          When done, switch off the flame and garnish with the crushed bori and mustard oil. Keep it covered for 5 minutes.

           Then serve this amazing Choddo Shaag with hot steamed rice. 

                                 The chopped greens.

                    Heat oil & lightly fry the bori till light brown. Keep aside to cool. Then 

                    crush them slightly.

                      Temper the same oil with dry red chilies & nigella seeds. Sauté for a 

                      few seconds. 

                                 Then add the garlic & green chilies. Sauté till light brown. 

                        Add the chopped greens, salt & turmeric powder. Mix well & cook, 

                        covered on a low to medium flame till it is nicely fried. 

                                  When done, garnish with the crushed bori ....

                                 and mustard oil. Keep it covered for 5 minutes.

                                Then serve this amazing Choddo Shaag with hot steamed rice. 

                       

Kumro Shaag Er Dal (Pumpkin Leaves Lentil Curry - Bengali Style)

          This is a Bong style traditional homemade delicacy where tender pumpkin twigs and leaves are cooked with moong dal (split green gram). It is tempered in mustard oil for an authentic flavor. This is then relished with hot steamed rice and with a spoonful of ghee drizzled over it. I recommend you all to try this recipe and present an interesting dish on your dining table. So check out the step by step pictorial recipe to prepare it.

          Actually I had the opportunity of trying out this yummy (almost forgotten) recipe when I went to visit my parents in India (Hyd). There is an abundance of this amazing plant growing on the terrace and I lost no time in preparing all the wonderful dishes with every part of this plant - leaves, twigs, flowers & pumpkin. 

• 10-12 pumpkin leaves & tender twigs, washed, drained & chopped
• 1/2 cup split moong dal (green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 dry red chilies, broken
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1 tsp. ghee

          Pressure cook the soaked lentils, chopped pumpkin leaves and turmeric powder in 2 cups water for 4-5 whistles. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds till it stops spluttering.

          Now add the boiled dal and salt. Bring it to a boil and simmer on a low flame for 2-3 minutes. 

          When done, add ghee and serve with hot steamed rice, accompanied with papad or aloo bhaja (fried potatoes).

                                  Choose few tender pumpkin leaves & twigs.

                                  Chop them & soak in water for a couple of minutes.

                                  Roast moong dal till light brown.

                                 Soak in water for 30 minutes. 

                       Pressure cook along with chopped leaves / twigs & turmeric powder

                       in 1 cup water for 4-5 whistles.

                                  Heat oil & temper with red chilies & panch phoron.

                      Add boiled dal & salt. Simmer for 2-3 minutes. When done, add ghee.
                     

                                 Serve with hot steamed rice.