Pui shaak er torkari/Malabar spinach curry
My husband is a sucker for greens, and as such I am always looking for multiple ways to include greens in our meals. Also, this can be cooked with very less oil if you want to. The water releasing from the greens will be enough to cook the veggies even if you keep the oil minimal.
Ingredients:
- Malabar spinach (leaves and tender stems)
- Potatoes
- Pumpkin
- Radish
- Panch phoron/Indian five spice mix
- Ginger paste
- Turmeric
- Sugar
- Salt
- Oil
- Green chillies (broken into halves)
- Shrimps (optional)
- Poppy seed paste (optional)
- Mustard paste (optional)
Preparation:
- Wash the spinach well and roughly chop them.
- Chop potatoes, pumpkin and radishes into cubes (you can keep the skin on the veggies, but in that case, cut into smaller pieces. However, always skin the radish)
- Heat oil and temper with panch phoron
- Add the veggies and fry
- Add ginger paste, turmeric, sugar and green chillies and keep cooking
- When the masala is cooked, add the spinach
- Do not add any water as the spinach itself releases a lot of water
- Reduce flame, cover and let cook
- Take lid off from time to time and stir to prevent from burning
- Uncover when all veggies are cooked, and turn flame to high to evaporate all water
- Add fried shrimps/ a little poppy seed paste/ a little mustard paste mixed in a little water.
- Reduce excess water completely and take the dish off flame