My better half loves eating pui shak ghonto. After my marriage whenever we bought Hilsha, it was almost mandatory to buy pui shak and in search of pui shak we used to have a good riding from one place to another (8 to 9 years back pui shak was not easily available in the part of Bangalore where we used to stay). However, nowadays pui shak is easily available in sabji mandis of Bangalore. While cooking any kind of ghonto or chochhori , pumpkin is must. We use bori in the vegetarian version of pui shak ghonto. Check out here the age-old recipe of pui shak ghonto (my version)
Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash
Pui shak / Malabar Spinach – 1 bunch ( 300 to 400g)
Pumpkin – cut into blocks, 11/2 cups
Potato – 1 medium, cut into blocks
Onion – 1 medium, chopped
Green Chilli – 2
Bori – 8 to 10
Salt to taste
Turmeric Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Panch phoron/Bengali five spice mixture – 1/2 teaspoon
Mustard Paste – 1 teaspoon
Mustard Oil – 4 to 5 tablespoon
Bhaja Masla (Coriander powder: Cumin Powder: Garam Masala Powder: Black Pepper Powder, 2:2:1:1; roasted) – 1/2 teaspoon
1. Chop the Pui shak roughly including the leaves and the tender stems.
2. Wash them thoroughly and keep aside.
3. Heat oil in a wok and fry the bori(s) and kept them aside.
4.Next add panch phoron and once they start crackling add potato pieces and cook for few minutes under low to medium flame.
5. Next add pumpkin pieces and cook them for few more minutes.
6. Now add salt and turmeric powder and mix them and cover it for 3 to 5 minutes under low flame.
7. After that add chopped onions, green chilli and mix them well.
8. Next add cumin and coriander powder and mix well with the veggies. If required add 1 or 2 tablespoon of water to avoid burning the spices.
9. Now add chopped pui shak and cover the wok with a lid and cook under low flame.
10. Green leafy Malabar spinach will leave water and allow it to cook for 5 to 7 minutes.
11. After that add1 cup of water and add mustard paste and cover it once again.
12. When the veggies are almost cooked, dry up the excess water by putting it under high flame.
13. Finally add fried bori and bhaja masla and mix it well. Switch off the gas and serve it with plain rice.
N.B: when you are planning to prepare pui shak ghonto ilish macher matha die you should follow the below steps.
Marinate the fish heads with salt and turmeric powder. Later fry them in mustard oil and keep them aside. Use the remaining oil for cooking the curry in above mentioned way and finally mix the fried heads with the curry and pui shak ghonto ilish mach er matha die will be ready.