Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Westbengal · Lunch

Pui Shak Chorchori

Traditional Recipe 18: Pui Shak Chorchori recipe

🧺 Ingredients

• Water spinach (pui shak): 300g, chopped
• Potato: 150g, cut into small cubes
• Peas (frozen): 100g
• Mustard oil: 12ml
• Nigella seeds: 1 tsp (5g)
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 2, slit
• Salt: to taste
• Water: 150ml

👩‍🍳 How to make Pui Shak Chorchori

1. Heat mustard oil in a pan over medium-high heat (160°C).
2. Temper nigella seeds for 20 seconds until crackling.
3. Add green chillies, cook for 10 seconds.
4. Add potato cubes, stir-fry for 2 minutes to coat with oil.
5. Add turmeric and salt, mix well.
6. Add water, bring to boil.
7. Reduce to medium (120°C), add peas, and cover partially.
8. Simmer for 6 minutes until potatoes are almost tender.
9. Add chopped pui shak, stir well to distribute.
10. Cook uncovered for 3-4 minutes until spinach is wilted and potatoes are tender.
11. Stir frequently to prevent sticking. Gravy should be minimal (mostly coating vegetables).
12. Serve hot with rice and fish curry.

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