BY CHEF SABYASACHI NAG
EXECUTIVE CHEF,
HOLIDAY INN KOLKATA AIRPORT,
A IHG PROPERTY.
Pui Saag Aar Data Chocchori :….. Pui saag – Malabar Spinach a Bengali veg preparation with selected spices .
INGREDIENTS :
Drum stick – 2 stick , cut into small 2 inch pieces .
Pui Saak – 2 bundle , teared , cleaned in fresh water , leaves separate .
Yellow Mustard Paste – 50 gm, soaked and washed , paste in a curse way
Jeera Powder – 2 tbsp
Jeera / Green chilly / Ginger Paste – 30 gm
Dry Red Chilly – 2 nos
Salt
Sugar
Ghee – 20 gm
Mustard oil – 30 ml
Panchphoron – 3 gm
Turmeric – 3 gm
Tomato – Optional
Dhaniya Powder
Potato – Optional
Red Pumpkin – Optional
METHOD :
Take a dip bowl , put the Saag , wash in nicely , heat the Kadhai , add oil , add Panchphoron , ( if you are using potato and pumpkin , then cook / boil separately )
Add and cook ginger garlic and chilly paste , add mustard paste , cook it for while , add drumstick and pui saag , cover the Kadhai and cook in slow hit for 20 minutes ,
check the seasoning with salt and dash of sugar .It should be a dry preparation , , Add all the spices , take out from the heat add ghee from top , a delicious preparation with Steam rice.
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