Pui Saag, a green which is more commonly eaten in eastern part of India, specially in West Bengal. Bengalees love pui saag. It has a very special taste and equally nutritious like Spinach. Dalna, a bengali cooking style, where mixed vegetables or eggs, cooked in a thick gravy and seasoned with a phoron(Whole spice, like Panch phoron, mustard or black cumin seeds etc.).
You need these ingredients as shown in the picture :
Few stalks of Pui Saag
Medium size potato : 1
Dry red chilli : 1
Panchphoron (5 spice mix)
(mixture of musturd, fennel, kalonji, fenugreek & cumin seed-mix in same amount): 1 tsp.
Turmeric : 1 tsp.
Green chilli : 2 or red chilli powder : 1 tsp.
Salt to taste
Now how to cook :
- To cut pui saag stalks, first take out the leaves from the stalk and cut them in 1 inch pieces. Then cut the stalk in 1 inch pieces and again each pieces cut in halves.
- The other vegetables, cut in medium size pieces.
- In a pan, pour oil, make it hot. Then add first dry red chilli and panchphoron. When they turn brown, add all the vegetables along with pui saag.
- Stir adding little salt, turmeric, red chilli powder or green chilli. When all spices mix together nicely with vegetables and tomato softens, then add enough water to cook the vegetables. Note: As it is not a gravy based dish, don´t put much water and pui saag doesn´t take much time to cook, it takes almost same time as the other vegetables.
- When water dries up, add a pinch of sugar and stir alltogether to mix up nicely. It´s ready to serve.