Mulo Diye Pui Shaaker Chachari :

Pui Saaker Chachari
Pic courtesy: chef Debashish Kundu

The scientific name for Pui Shaak or Pohi Saag is Basella Alba. Its other names are Climbing Spinach, Malabar Spinach Malabar Nightshade etc. Pui Shaaker Chorchori is a mixed vegetable preparation. A medley of various different combinations of vegetables, with fish head or shrimps.  Fortified with vitamins A&C, Iron & Calcium,  its low in calories but high in proteins and fibre.

This is a "summer " recipe if you know what I mean.....

Ingredients :

Pui Saak................................................................................300 grams

Mulo(Raddish).....................................................................2

Potato (Aloo)........................................................................4,medium size

Ridged Gourd(Jhinge)..........................................................2

Brinjal (Begun).......................................................................1 piece(1 phali)

Bengali Five Spice Mix(Paanch Phoron)...........................1/4 tsp

Dry Red Chilly(Sukno Lanka)..............................................2

Mustard(Sorshe)....................................................................1 tbsp

Green Chilly.............................................................................4

Ginger Paste(Optional).........................................................1/2 tbsp

Sugar........................................................................................1 tsp

Salt&TurmericPowder..........................................................as required(1/2 tsp each)

Mustard Oil............................................................................4 tbsp

Raw Mustard Oil(Optional)................................................2 tsp

Preparation:

Chop Potatoes and Pumpkin into medium size pieces with skin on.

Peel the Ridged Gourd and chop into pieces.

Chop the Brinjal into pieces as well. Also chop the Raddish into thin finger length pieces.

Carefully remove the thin skin of the Pui Saak and chop into finger length pieces.

All vegetables need to be ready and chopped into similar size pieces for even cooking.

Grind the Green chilly and Mustard to a fine paste together.

How to cook the chachari :

Heat the mustard oil and add the tempering of paanch phoron and dry red chilly (Break the chillies into two pieces).

When they splutter , add the pui saak and stir fry it a bit. When they soften add the other vegetables , salt and turmeric powder, cover and cook on low flame . 

The vegetables will release a lot of water and the vegetables will cook in it.  Remove cover when the vegetables are soft and water has dried up .Add sugar, mustard paste-chilly paste  and cook stirring .

You may add 1/2 a table spoon of ginger paste but that is optional.

Mix all well and then remove from the stove and add 2 tsp raw mustard oil on top but then that too is optional.

Avoid if you want to.

Rui/Katla/Ilish fish heads, fried can also be added. Prawns too can be added .