Begun Kumro diye ‘Puin’ shaak/ Malabar Spinach cooked with Brinjal & Pumpkin

We as a family are fond of our leafy greens, and try various traditional and experimental recipes using them. Begun Kumro diye ‘Puin’ shaak is a favourite at lunch time. Although the name of the recipe mentions two primary vegetables that are cooked alongside the leafy green, you may feel free to add other veggies of your choice to this — example, radish, ridge gourd etc. At times, we even add shrimps or fish head to this — in that case these ingredients are smeared with salt and turmeric and fried to be kept aside and added when the vegetables and the greens are nearly cooked. This is another example of a traditional Bengali fare which proves that one can cook delectable fares without going high on oil or spices.

 

Ingredients –

• Brinjal
• Pui Shak/ Malabar Spinach
• Cumin Seeds
• Pumpkin
• Ridge gourd
• Cumin powder
• Cooking oil
• Green chillies
• Salt to taste
• Shrimps (Optional)

 

Preparation —

• If using shrimps, fry after smearing them with salt and turmeric, and keep aside
• Heat oil in a pan
• Temper with cumin seeds till they crackle
• Add potatoe, pumpkin & ridge gourd all cut in cubes
• Add salt, turmeric powder and sauté
• Put the gas in seam and add the shrimps( if using them)
• Add the Malabar Spinach / Puin Shaak along with green chillies
• Add a pinch of sugar and salt to taste
• Take care not to add a lot of water
• Cover & cook
• Open lid to sauté them
• Once dry, serve hot