Pui shaager Chorchori or Malabar Spinach stirfry

 

Malabar Spinach or Pui shaag will be available in most Indian stores. You need to cut the stems into 2” pieces and chop the leaves. Shrimps can be added to this recipe as well. 

2 tbsp mustard oil

1 tsp panchforon ( a mix of cumin seeds, mustard seeds, fenugreek seeds, fennel  and nigella seeds)

1 long Japanese eggplant, chopped into cubes

1/2 cup cubed Pumpkin or butternut squash 

1 medium sized potato, cubed

1 bunch Malabar Spinach, cut

2-3 slit green chilies 

Salt

1 tsp turmeric 

 1 tsp chili pd 

1/2 tsp jaggery or sugar

Heat oil, add the panchforon. Next add the potatoes and cook for a minute. Add the pumpkin next and fry for another minute. Now add the eggplant, spinach, green chilies and the remaining ingredients. Cover and cook on a medium to low flame for 20 mins. Next unover it and cook on high till it dries up and comes together. Serve with rice.