Pui Shaager Chorchori Recipe – Mixed Vegetable Curry with Malabar Spinach
Pui Shaager Chorchori is a classic Bengali dish that combines a variety of vegetables and Malabar spinach, or “Pui Shaag,” to create a flavorful and nutritious curry. This dish is a staple in Bengali households, known for its simplicity and vibrant flavors. The vegetables blend harmoniously with spices and turmeric, offering a perfect side dish to complement your meal. Ideal for those looking for a hearty, vegetarian option, this recipe is not only easy to make but also packed with health benefits. Serve it alongside rice and lentils for a complete and satisfying meal.
Course: Side Dish
Cuisine: North East Indian (Bengali)
Diet: Vegetarian
Preparation Time: 5 mins
Cooking Time: 20 mins
Total Time: 25 mins
Servings: 4
Ingredients
| Ingredients | Quantity |
|---|---|
| Malabar Spinach Leaves (with stalks) | 3-4 cups, chopped into big pieces |
| Kaddu (Parangikai/Pumpkin) | 1 cup, cut into big pieces |
| Mooli/Mullangi (Radish) | 1/2 cup, cut into small pieces |
| Potato (Aloo) | 1/2 cup, cut into small pieces |
| Brinjal (Baingan/Eggplant) | 1 cup, cut into big pieces |
| Panch Phoran Masala | 1/2 teaspoon |
| Dry Red Chillies | 2-3 whole |
| Mustard Oil | 2 tablespoons (or vegetable oil) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon (optional) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
Nutritional Information
(Per serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fiber | 6 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
| Potassium | 500 mg |
| Vitamin A | 15% of the daily value |
| Vitamin C | 40% of the daily value |
| Iron | 10% of the daily value |
Instructions
-
Preparation:
Begin by thoroughly washing the Malabar spinach leaves and all the vegetables (pumpkin, radish, potato, and eggplant). Set them aside to drain. -
Tempering the Spices:
Heat mustard oil (or vegetable oil) in a heavy-bottomed pan over low to medium heat. Once the oil is hot, add the Panch Phoran masala and dry red chillies. Let them sizzle for about 30 seconds to release their flavors. -
Cooking the Vegetables:
Add the cubed pumpkin, radish, potato, and eggplant to the pan. Stir them well and sauté for a few minutes until they start to soften. -
Adding the Spinach:
Now, add the Malabar spinach leaves (Pui Shaag) to the pan. The spinach will wilt quickly, so mix everything together well. If necessary, sprinkle a little water to help the vegetables cook evenly.Tip: For a faster cook time, you can pre-cook the pumpkin and potato in a pressure cooker for one whistle before adding them to the pan with the rest of the vegetables.
-
Simmering:
If you’re cooking everything in a kadai or deep pan, cover the mixture with a lid and let it simmer on low heat for 15 to 20 minutes, or until the vegetables become tender. Stir occasionally to prevent sticking. -
Seasoning:
Once the vegetables are cooked, add the salt, turmeric powder, and cumin powder. Stir everything to combine well. Adjust the seasoning according to taste. -
Optional Sweet Touch:
If you like a slight sweetness in your dish, you can add a teaspoon of sugar at this stage. Stir to dissolve. -
Final Touch:
To spice up the dish a bit more, break 2-3 whole green chillies into the curry. This will give it a slightly spicy kick without overpowering the flavors. -
Adjusting Consistency:
If the curry seems too dry, add a little water to reach your desired consistency. Let it cook for a few more minutes if you’ve added water. -
Serving:
Once the vegetables are tender and flavorful, remove from heat. Serve the Pui Shaager Chorchori hot, paired with steamed rice, Bengali-style Cholar Dal, and some Begun Bhaja for an authentic Bengali meal.
Cooking Tips and Variations
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Oil Options: While mustard oil is traditionally used in Bengali cooking for its pungent flavor, you can substitute it with vegetable oil if mustard oil is unavailable.
-
Other Vegetables: Feel free to experiment by adding other seasonal vegetables like carrots, beans, or cauliflower to the dish.
-
Spice Adjustments: The level of spice can be customized to your liking. You can add green chillies or even a dash of red chilli powder if you prefer a spicier version.
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Sugar: The sugar adds a slight sweetness to balance the earthy vegetables and spices. It is optional but recommended for a balanced flavor.
Pui Shaager Chorchori is a wholesome, comforting vegetable dish that brings the taste of traditional Bengali cooking into your kitchen. This dish is not only easy to prepare but also extremely versatile. Whether served as part of a grand Bengali feast or as a simple weekday meal, it is sure to be a hit at your dinner table. Try this recipe, and indulge in the delightful flavors of North East India!
