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
- Knife
- Kadai with lid
- Spatula
Ingredients
- Pui saag/ Malabar Spinach-2 cup(chopped)
- 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)
- Mustard oil-2 tbsp
- Potato-2
- Taro-2
- Pumpkin-6-7 big pieces
- Pointed gourd/potol-2
- Borboti-3/4 cup (cut ½ inch lengthwise)
- Eggplant/begun-1 (small)
- Ginger paste-1 tbsp
- Bhaja masala-1 tbsp (blended roasted cumin seeds, fennel seeds, coriander seeds, and cardamom, the ratio is 1:1:1 and 2 cardamoms)
- Turmeric powder-1/2 tbsp
- 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