Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Pui saag er Labra. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Pui saag er Labra Recipe. Great recipe for Pui saag er Labra. This recipe is a traditional Bengali recipe that has been cooked in every Bengali household since ages.
You can have Pui saag er Labra using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pui saag er Labra
You need 100 gms of Malabar spinach, use leaves and tender stems.
Prepare 100 gms of pumpkin.
Prepare 100 gms of eggplant.
Take 100 gms of pototoes.
It’s 50 gms of yard long beans.
Take 50 gms of ridge gourd.
Take 50 gms of carrots.
Make ready 1 of onion, sliced.
Make ready 3-4 pods of garlic.
Prepare 1/2 Teaspoon of turmeric powder.
Make ready 1 Teaspoon of cumin powder.
You need 1 Teaspoon of ginger paste.
Make ready 1/2 Teaspoon of coriander powder.
You need 1/2 Teaspoon of panch foron.
Make ready 1-2 of whole red chilies for tempering.
It’s 2 tablespoons of Oil.
Prepare 1 tablespoon of sugar.
Make ready as per taste of Salt.
Make ready as required of Fried lentil dumplings for garnish.
It is also known as Malabar spinach, Red vine spinach, Creeping spinach, etc.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.
Pui saag er Labra instructions
At first wash all the vegetables and chop them in large chunks as shown..
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.
After this, add potatoes, pumpkin and carrots to the pan and allow them to sauté for 2 to 3 minutes..
After this add the remaining vegetables to the pan and cover the pan and fry them for 5 minutes.
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..
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..
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 Shaag - er Chochori is a typical Bengali dish.Chorchori in Bengali - a medley of vegetables, cooked over low heat and not very spicy.The Botanical name of Pui Shaag is Basella alba.
Authentic Bengali recipe of vegetables and ceylon spinach along with the very famous hilsa fish.Labda / Labra Torkari is a bengali delicacy that's an integral part of bhog, the food served to God during worship.Khichudi (cooked with rice and lentils), Labda / labra is a wonderful combination and bengalis love having this generally for lunch during the puja days, be it Durga puja, Kali puja, Saraswati or Lakshmi puja.Serve the Omelette er Torkaro or Mamlette er Torkari hot with steamed rice.You can adjust the number of eggs based on availability and requirement.
