Bengali Recipe of Pui Saag Chorchori

History:

Pui Saag Chorchori is a traditional Bengali dish that originates from the Indian subcontinent, specifically the state of West Bengal. It is a simple yet flavorful dish made from "pui" or "poi saag," which is a type of climbing spinach commonly found in the region. Chorchori refers to a Bengali style of cooking where various vegetables are mixed together and cooked with minimal spices to retain their natural flavors.

Recipe: Note: This recipe serves 4 people.

Ingredients:

• 2 cups pui saag (poi saag), washed and chopped
• 1 medium potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 medium tomato, chopped
• 1 onion, finely sliced
• 2-3 green chilies, slit
• 2-3 tablespoons mustard oil (or any cooking oil)
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Preparation:

   • Wash the pui saag thoroughly under running water to remove any dirt. Chop the leaves and tender stems into medium-sized pieces.
   • Peel the potato and eggplant, and cut them into bite-sized cubes.
   • Chop the tomato and slit the green chilies.
     
     
     

2. Cooking:

   • Heat the mustard oil in a deep pan or kadai over medium heat. Mustard oil is traditionally used in Bengali cuisine for its distinct flavor, but you can use any cooking oil you prefer.
   • Once the oil is hot, add the sliced onions and green chilies. Sauté until the onions turn translucent.

3. Add Vegetables:

   • Add the potato cubes and cook for a few minutes until they start to soften.
   • Add the eggplant cubes and continue to cook for a few more minutes, stirring occasionally.

4. Seasoning:

   • Sprinkle turmeric powder over the vegetables and mix well. Turmeric adds color and a subtle flavor to the dish.
   • Add salt to taste and mix again.

5. Adding Pui Saag:

   • Now, add the chopped pui saag to the pan. Mix all the vegetables together so that the flavors combine.

6. Cover and Cook:

   • Cover the pan with a lid and let the vegetables cook on low to medium heat. The moisture from the vegetables will help them cook in their own steam.
   • Stir occasionally to ensure even cooking and to prevent sticking.

7. Add Tomato:

   • Once the other vegetables are mostly cooked, add the chopped tomato. Tomatoes will add a tangy flavor to the dish.

8. Final Touch:

   • Continue to cook until all the vegetables are soft and well-cooked. The dish should have a slightly dry consistency with the vegetables retaining their shape.

9. Serve:

   • Your Pui Saag Chorchori is ready to be served. It goes wonderfully with steamed rice.

Pui Saag Chorchori is a wholesome and nutritious dish that celebrates the flavors of fresh vegetables without overpowering them with spices. It's a staple in Bengali households and showcases the region's love for simple yet delicious cooking.