How to Make Pui Saag Chorchori

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

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.

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

Add panchphoron for tempering

As they splutter and sizzle add the curry cut potatoes

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

Now add the pumpkin

Add pointed gourd and borboti and sauté them for 30 second

Now add eggplant/begun and sauté them

Add 1 tbsp ginger paste and mix them well

Then add salt and turmeric powder and give a mix

Add Bhaja masala and sauté them for a minute.

Now add Pui saag

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)

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.

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

My other Pui saag recipes are

• ilish macher matha diye pui shak
• pui shak diye chingri
• macher Mathar 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.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes 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.