Pui Shaak'er chorchori
Chorchori is basically a Bengali semi dry curry which is a medley of vegetables,that is cooked at low with a little bit of spices.
Pujor samay (during festival of Durga Poja ), Puin Shaak'er chorchori is being served as part of bhog/prasad on ashtami.This chorchori is accompanied with Khichuri , Payesh and chatni , For Payesh and Chutney .
The main thing which is taken into consideration is that the entire meal is Niramish ( Vegetarian), Khichuri is made with Ada bata (ginger paste),kancha lonka(green chilly ) and may be garam masala. Puin shaak'er chorchori also is Niramish (vegetarian).This medley of vegetables is cooked into mushy texture in a large Pot , and the taste is very divine .I have tried making many times bhog'er khichuri and Puin Shaak'er chorchori ,but that ambience, that feeling and that emotion remains unavailable to me.I guess you enjoy these foods in Pujor Mathe( Venue of Durga Poja) with your family ,friends sitting in a line on a ground and waiting for the bhog'er khichuri and puin shaak'er chorchori being served by Parar Kaku ,Jethu and Dada (neighborhood uncles and brothers).
Every culture survives on these small but things of great importance.....
Things you need for this Chorchori
Puin Shaak – ½ kg or two big bunch
Kumro (Pumpkin) -15 cube pieces
2 long Jhinge/ridge gourd cut into long pieces of 1 1/2 inch
Potato 2 cut into cubes
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tsp of sugar
½ tsp of red pepper powder
1 tsp of salt
3 tbs of mustard oil
1 Ilish macher matha fried prior to making the chorchori (if preparing vegetarianway skip this ingredient)
1 tsp of panch Phoron for tempering
Cut and clean the shak first, cut the leaves and then chop them , also cut the danta ( tender stalk ) approx 1 inch long pieces and slit them in between .Throughly clean them in running water . Cut all the vegetables as said above .
Now heat up a kadai , add mustard oil, temper it with Panch phoron ,add potato, kumro(pumpkin) and fry them at med , add all the masala powders ,salt,sugar ,fry them at low for 5mints.TIP--At this point if you want to make the chorchori aamish (non-veg), add fried ilish macher matha (hilsa fish head) and with the help of spatula ,break it into pieces in the the wok itself.This is my MIL’s way of preparing Puin shaak'er chorchori in home .
Now add chopped puin shaak or green leaves and fry a little ,add water( just a little bit is sufficient) ,cover and cook for 10 mints at low, slow the process of making it ,it will add up to the flavour .Take out after it and have it with garam bhaat( warm cooked rice) .
Note- My Mother add shorshe bata ( mustard seeds paste) as well at the end and then take it off from the flame.
Updated to include this pic of Puin Shaak.
I have been asked many times more about the Pui Shaak.
So here is the detail
Pui Shaak is
Basella alba belonging to spinach family, is also known as climbing spinach .
It is also known as Malabar,East Indian ,Chinese and Vietnamese spinach ,broad bologi etc..
In English it is known as Malabar climbing spinach or nightshade.
Bengali it is known as Pui Shaak ,In KonKani it’s Valchi Bhaji,Kannada name is basale soppu ,in telegu it’s bachhali.
In Vietnam it is made into soup with crab meat and is avery popular dish in north-Vietnam.
In fact climbing spinach is an integral part of Chinese cuisine also and is stir/fried as well.
Now you may find it in any Asian, Chinese, Vietnamese and Korean grocery stores .
More details Here .
Happy Cooking Friends