Recipe: at dinner Pui saag er Labra

Recipe: at dinner Pui saag er Labra Delicious, fresh and tasty.

Pui saag er Labra. Great recipe for Pui saag er Labra. This recipe is a traditional Bengali recipe that has been cooked in every Bengali household since ages. Here I have shown the veg recipe but if anyone wants they can put fried fish heads or fried prawns to enhance the taste more.

Pui Shaaker Chorchori (Malabar Spinach with an assortment of vegetables) Pui Shaak er Chorchori - pui shaak or Malabar spinach cooked with a medley of vegetables.

Pui Shaag - er Chochori is a typical Bengali dish.

Chorchori in Bengali - a medley of vegetables, cooked over low heat and not very spicy.

You can cook Pui saag er Labra using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pui saag er Labra

1. You need 100 gms of Malabar spinach, use leaves and tender stems.

2. Prepare 100 gms of pumpkin.

3. It’s 100 gms of eggplant.

4. It’s 100 gms of pototoes.

5. You need 50 gms of yard long beans.

6. Prepare 50 gms of ridge gourd.

7. Prepare 50 gms of carrots.

8. Prepare 1 of onion, sliced.

9. It’s 3-4 pods of garlic.

10. It’s 1/2 Teaspoon of turmeric powder.

11. Prepare 1 Teaspoon of cumin powder.

12. Prepare 1 Teaspoon of ginger paste.

13. Prepare 1/2 Teaspoon of coriander powder.

14. It’s 1/2 Teaspoon of panch foron.

15. You need 1-2 of whole red chilies for tempering.

16. You need 2 tablespoons of Oil.

17. You need 1 tablespoon of sugar.

18. You need as per taste of Salt.

19. It’s as required of Fried lentil dumplings for garnish.

The Botanical name of Pui Shaag is Basella alba.

It is also known as Malabar spinach, Red vine spinach, Creeping spinach, etc.

Chingri diye Pui saag—–Learn How to make Pui Saag Recipe Bengali?

It is popular Bengali Non veg Recipes.

Pui saag er Labra instructions

1. At first wash all the vegetables and chop them in large chunks as shown..

2. Next heat a kadhai and add mustard oil to it. Let it get heated till it smokes. Then add the red chilies, followed by panch foron, onion and garlic. Fry them till the onion and garlic get a beautiful golden colour.

3. After this, add potatoes, pumpkin and carrots to the pan and allow them to sauté for 2 to 3 minutes..

4. After this add the remaining vegetables to the pan and cover the pan and fry them for 5 minutes.

5. Allow the vegetables to release their water and get softened in their own juices. After the water released from the vegetables is dried, add turmeric powder, cumin powder, ginger paste, coriander powder, salt and sugar. Then cover the pan and let the vegetables cook. The salt and the sugar added will further allow the vegetables to release water and they will be cooked in that. Do not add water at this stage..

6. After 5 minutes check the pan, at this stage you may add watering required. If the vegetables are cooked then no need to add water, if they are not cooked, add water and wait for some time more..

7. Finally, when the veggies are done, check seasoning. Add salt or sugar if required. Then garnish by adding fried lentil dumplings and serve with steamed rice..

Pui Shaak recipe is very famous recipe.

Pui Saag er chorchori can be cooked with fish also, but here am sharing with you all the vegetarian version.

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.

Labda / Labra Torkari is a bengali delicacy that's an integral part of bhog, the food served to God during worship.