Pui Shaak

Pui Shaak is an authentic Bengali side dish which can be prepared as simple as I shared here or elevated by adding more vegetables, shrimp or fish head. It is also referred to as Pui Shaak Chorchori. The dish comes together in less than 30 minutes and makes a healthy side dish to pair with rice.

📝 Ingredients

• 2 Lb of Pui Shaak (malabar spinach)
• 1 medium size eggplant (8oz/ 226 g)
• 1/2 of a big russet potato (5oz/ 141 gram)
• 2 tablespoons oil
• 1 teaspoon nigella seeds
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 2 dry red chili
• salt to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon coriander powder
• 2 green chili
• 2 teaspoons ghee (optional)

👨‍🍳 Instructions

1. 1Start by cleaning the Malabar spinach. Trim off the leaves.
2. 2Once done, wash the leaves and the stems too.
3. 3Before we prep the stems, slice the eggplant into small wedges. Place the sliced eggplant in a colander and sprinkle a little salt and turmeric. This will soften the eggplant and there by it will not soak a lot of oil. Keep it aside for 15 minutes.
4. 4Slice the Malabar spinach stems into 1 inch length and remove the outer skin. It will feel a little slimy, so be careful with the knife!
5. 5The thick sliced stems can be sliced in half length wise.
6. 6Roughly chop the leaves.
7. 7Also sliced into bite size cubes
8. 8Place a heavy bottom skillet at medium heat and pour the oil. Once the oil heats up, add the cumin seeds, nigella seeds, bay leaves and dry red chili. Stir it around and let it sizzle for a while.
9. 9Add the diced potato, sprinkle 1/4 teaspoon salt, 1/4 teaspoon turmeric and toss it around for 2 minutes.
10. 10Add the eggplant and cook for 2 minutes.
11. 11Scatter the stems and fry for 2 minutes
12. 12Add all the ground spices (cumin powder, fennel powder, coriander powder). Toss everything and cook for 2 minutes.
13. 13Add the green leaves, mix everything and cover the pan. Let it simmer for 3 minutes.
14. 14After 3 minutes, the leaves should have softened a lot and started to release water.
15. 15Season with salt and sugar, and add 2 green chili. Slit the green chili in half if you prefer it spicier.
16. 16Let it simmer uncovered for 5 minutes. Finish it with 2 teaspoons of ghee.