Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)

As I am progressing towards the end of my third and final trimester, I am feeling so many emotions at the same time. I am excited of course that in just 6 weeks we will have a tiny bundle of joy of our own. It still fills me with awe and wonder that last year around this time we were just discussing about having a baby. It is so overwhelming at the same time because we have so much left to do. I am still adding things in the baby registry and while our search for pediatrician is finally over, we are still researching on the important things like crib and stroller. We have decided to keep the baby in our room for at least the first six months for our own peace of mind. We are very much excited to move into this next phase of our life as intense as it may seem now. 

By the way, if you are a first time mama like me, you may want to ask your doctor if you can get a prenatal massage and facial. Believe me, there is nothing as relaxing as a prenatal massage. So after we got the ok from our doctor, Debarshi got me a couple of gift cards on valentine’s day and I have enjoyed all the services very much. It is wonderful to have a couple hours to yourself without thinking about anything else. But again, ask your doctor first. 

In other news, I try to read as much as I can though my time nowadays is divided between two books – Glass Sword and What to Expect When You're Expecting. When I am not reading these books, I try to work on my blog, add things to the baby registry and complete the chores around the house. Now without further ado, let me present today’s article – Pui Saag er Chochchori.

Pui Saag is a leafy vegetable just like spinach. This dish is a non-vegetarian mix-veg recipe with shrimp. This will be prepared in more or less the same way we prepare our beloved dish – Chochchori (with Eggplant, Radish, Pumpkin and Potato). Just like Chochchori you can pair it with rice and dal. Now although we will be adding quite a few varieties of vegetables in this dish, the spice level will be very low. 

I don’t remember if I have ever had Pui Saag before I got married. I think back when grandma was still alive maybe she prepared this dish because my dad sure likes it. In our home this Chochchori is Debarshi’s favorite and hence I have made sure to save the recipe so that I can prepare it whenever he wants. This Saag has its own unique taste and even a novice like me can prepare it and enjoy it. Although it has shrimp in it, it is not too fishy.

Make sure to get a fresh batch of Pui Saag whenever you are planning to prepare it because nothing beats its fresh taste. Also, use only mustard oil to prepare this dish otherwise the flavor will be different.

Ingredients:

• Shrimp – 8, jumbo, washed and cut into small pieces
• Potato – 1 cup, washed and cut in medium size cubes
• Mustard oil - 3 tablespoons
• Panch Fhoron - 1 teaspoon
• Dried Red Pepper – 1, broken in half
• Pui Saag (Malabar Spinach) – a bunch, washed thoroughly, dried and chopped into big pieces (You can include the stems of Pui Saag, but make sure to cut the thick stems in halves)
• Red Pumpkin – 1 ½ cups, cut into cubes
• Radish – 1 ½ cups, cut into cubes
• Salt – as per taste (about ½ teaspoon for the Saag + ¼ teaspoon for the Shrimp)
• Turmeric - about ½ teaspoon for the Saag + ¼ teaspoon for the Shrimp
• Ginger – 1 teaspoon, paste
• Coriander Powder – ½ teaspoon
• Sugar – ½ teaspoon

Tip: Pui Saag is slimy like okra. So wash, drain and dry it well before cutting.
Recommended Reading: Buying and Preparing Shrimp

Directions:

• Heat a pan/ skillet over high heat and add 1 tablespoon of oil in it
• Season the Shrimp with Salt and Turmeric (¼ teaspoon each) and fry till it is light pink in color. Transfer to a bowl. Keep it aside.
• Now heat 2 tablespoons of Oil in a large wok over high heat.
• Temper the oil with Panch Fhoron and Dried Red Pepper.
• Add the Radish in the wok. Fry till it is light red in color.
• Next add the Potatoes. Fry them lightly till golden in color.
• Now add the Pui Saag and Pumpkin. Mix and cook for 2 minutes.
• Next add the Ginger paste.
• Add the Salt (about ½ teaspoon), Saag will start to wilt, add Coriander Powder, Sugar and Turmeric (about ½ teaspoon), continue to cook.
• Add the Shrimp.
• Continue to cook on high so that the slime cuts. This is done to prevent the Saag from turning gooey. When the Saag looks dry, lower the heat. 
• Cover and cook for 10 minutes. Then using the spatula check to see if the Potatoes and Pumpkin have cooked through.
• Adjust the Salt and Sugar.
• Pui Saag is ready! Enjoy with hot rice and dal.

Tip: If you are not adding Shrimp, or Rui Macher Matha, add some mustard powder. Grind 2 teaspoons of mustard seeds to a fine powder and add along with the other spices.

Love Bengali recipes you can enjoy with rice and/or dal? Try these as well:

• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
• Saag Bhaja (Bengali style Stir-fried Spinach)
• Chochchori (Bengali style mixed vegetables)
• Alu Bhindi (Bengali Torkari - Potatoes with Okra stir fry)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Beet er Torkari (Stir Fried Beetroot with Garlic)
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Panch Mesali (Bengali recipe: Mixed Vegetables)