Pui Saag Chorchori
Climbing Spinach/ red vine Spinach / Malabar Spinach 
For me this is a Bengali dish which I’ve been having since I was a child. 
This has got to be the best Chorchori ever 

Well balanced by the sweetness of the pumpkin so truly there’s no need to add sugar. Easy so doable. Absolutely Satwik. 

Pui Saag is rich in Vitamin A and C and has iron and Calcium and has antioxidants. 

The slight pungency of the mustard and poppy seeds give it a lovely zingy flavour 

1 bundle Pui Saag

1 cup pumpkin cubed

1 potato cubed 

1 cup eggplant cubed ( optional)

2-3 green chillies slit 

1 tsp panchphoron

1 tsp poppy seed and 1 1/2 tsp mustard seeds made into a paste 

Salt

Haldi1/2 tsp

Red chilli powder1 tsp

1 tsp sugar optional

2 tbsp MO 
Chop the tender stem of the Pui Saag into 1- 1 1/2 ” . Chop the leaves roughly

Wash the Saag to remove any grit 
Heat the MO in a Kadhai or Pot. 

Add the Panchphoron and green chillies. 

As it crackles add in all the veggies. Mix in 

Lower the flame and cover with a lid and let it cook for a few minutes. Add the salt and spices after some time. The Saag will release its water. Let the veggies cook. 

When the veggies feel soft and break as we press with the ladle add in the paste. And cook for a few more minutes. Add sugar if needed. Serve with hot rotis or rice 

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