How to Make Pui Saag Chorchori

Abhijit Author

By Abhijit

Last Updated Aug 29, 2022

Saved in Veg, veg curry0 Comments


How to Make Pui Saag Chorchori /Malabar Spinach curry/Pui Sager chochhori

How to Make Pui Saag Chorchori

Pui Saag Chorchori Recipe is a traditional Bengali mix of vegetables, and In Bengali, Chorchori means a combination of vegetables. Pui Saag Chorchori is a combination of vegetables like Malabar Spinach, Potatoe, taro, Pumpkin, pointed gourd, and Eggplant; all are cooked with tampering of panchphoron in Mustard oil. Malabar spinach is high in Vitamin A Vitamin C, calcium, and iron. It is also a good source of magnesium, phosphorus, and potassium and has a high amount of plant protein.

How to Make Pui Saag Chorchori

The equipment used

  1. Knife
  2. Kadai with lid
  3. Spatula

Ingredients

  1. Pui saag/ Malabar Spinach-2 cup(chopped)
  2. Panchphoron-1/2 tbsp (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
  3. Mustard oil-2 tbsp
  4. Potato-2
  5. Taro-2
  6. Pumpkin-6-7 big pieces
  7. Pointed gourd/potol-2
  8. Borboti-3/4 cup (cut ½ inch lengthwise)
  9. Eggplant/begun-1 (small)
  10. Ginger paste-1 tbsp
  11. Bhaja masala-1 tbsp (blended roasted cumin seeds, fennel seeds, coriander seeds, and cardamom, the ratio is 1:1:1 and 2 cardamoms)
  12. Turmeric powder-1/2 tbsp
  13. Salt to taste

How to Make Pui Saag Chorchori /Malabar Spinach curry/Pui Sager chochhori

First Wash and cut all the vegetables and keep ready

Heat 2 tbsp oil in a Kadai

Pui Saag Chorchori step1

Add panchphoron for tempering

Pui Saag Chorchori step2

As they splutter and sizzle add the curry cut potatoes

Pui Saag Chorchori step3

Then add the taro and stir them for 2-3 minutes

Pui Saag Chorchori step4

Now add the pumpkin

Pui Saag Chorchori step5

Add pointed gourd and borboti and sauté them for 30 second

Pui Saag Chorchori step6

Now add eggplant/begun and sauté them

Pui Saag Chorchori step7
Pui Saag Chorchori step8

Add 1 tbsp ginger paste and mix them well

Pui Saag Chorchori step9

Then add salt and turmeric powder and give a mix

Pui Saag Chorchori step10
Pui Saag Chorchori step11

Add Bhaja masala and sauté them for a minute.

Pui Saag Chorchori step12

Now add Pui saag

Pui Saag Chorchori step13
Pui Saag Chorchori step14

Mix all well and cover the lid, and allow them to cook for 5-6 minutes on low flame without water (as Pui saag and other vegetables will release water)

Pui Saag Chorchori step15

Open the cover and check whether veggies are boiled or not, if not then add 1 cup of water and cover them for another 5 minutes.

Pui Saag Chorchori step16

Open the cover and transfer them to a serving plate and serve hot with rice and dal.

Pui Saag Chorchori step17

My other Pui saag recipes are

How to Make Pui Saag Chorchori

How to Make Pui Saag Chorchori

Pui Saag Chorchori Recipe is a traditional Bengali mixvegetable, and In Bengali Chorchori means a combination of vegetables.Pui Saag Chorchori is a combinationof vegetables like Malabar Spinach, Potatoe, tar, Pumpkin, pointed gourd andEggplant; all are cooked with tampering of panchphoron masala in Mustard oil.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Bengali
Servings 4
Calories

Equipment

  • Kadai with lid
  • Spatula
  • knife

Ingredients
  

  • 2 cup Pui saag/ Malabar Spinach (chopped)
  • 1/2 tbsp Panchphoron-1/2 tbsp (Itcomprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (blackcumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • 2 tbsp Mustard oil
  • 2 Potato
  • 2 taro
  • 200 gm pumpkin or 6-7 big pieces
  • 2 pointed gourd/potol
  • 3/4 cup borboti(cut ½ inch lengthwise)
  • 1 Egg-plant/brinjal
  • 1 tbsp ginger paste
  • 1 tbsp  Bhajamasala-1 tbsp (blended roasted cumin seeds, fennel seeds, coriander seeds, and cardamom, the ratio is 1:1:1 and 2 cardamoms)
  • 1/2 tbsp  turmeric powder
  • salt

Instructions
 

  • First Wash and cut all the vegetables andkeep ready
  • Heat 2 tbsp oil in a kadai
  • Add panchphoron for tempering
  • As they splutter and sizzle add thecurry cut potatoes
  • Then add the taro and stir them for2-3 minutes
  • Now add the pumpkin
  • Add pointed gourd and borboti andsauté them for 30 second
  • Now Add egg plant/begun and sauté them
  • Add 1 tbsp ginger paste and mix themwell
  • Then Add salt and turmeric powder andgive a mix
  • Add Bhaja masala and sauté them fora minute.
  • Now Add Pui saag
  • Mix all well and cover the lid, andallow them to cook for 5-6 minutes in low flame without water (as Pui saag andother vegetables will release water)
  • Open the cover and check whetherveggies are boiled or not, if not then add 1 cup of water and covert hem foranother 5 minutes.
  • Open the cover and transfer them to a serving plate and serve hot with rice and dal.

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