Pui Shaak er Chochhori is a Bengali style vegetarian dish cooked with malabar spinach and seasonal veggies. Serve as a side with rice and dal.
Chop Pui Shaak roughly, keep the leaves and stem parts separate. Transfer them to a colander, wash well under running water. Don’t mix the stems and leaves while washing, keep aside.
Cut eggplant, potatoes, and pumpkin into cubes. Wash and keep aside. Cut the onion into thin slices.
Heat ¼ cup mustard oil in a deep frying pan/kadai. Temper with the ingredients mentioned ‘for tempering’. Add sliced onion, sauté over medium heat until translucent.
Next to add eggplant, potatoes, stems of pui shaak, pumpkin, ½ tsp of turmeric powder, and salt. Mix. Cover and cook over a medium flame for 4-5 minutes. Keep stirring in between.
Add cumin powder, coriander powder, ginger paste, garlic paste, and green chillies. Mix well, cover and cook for 4-5 minutes over low heat.
Now add ½ cup of water into this. Mix, cover and cook over low heat. When the veggies are half cooked add pui leaves. Mix thoroughly, cover and cook until all the veggies are done.
Add sugar, mix and cook uncovered for 2-3 minutes more. Your Pui Shaak er Chochhori is ready to eat.
Serve hot as a side dish with steamed Rice and Dal. Enjoy!