This is a very traditional dish from Bengal. I can guarantee you that every household in Bengal has their special version of this dish for every grandmother, mom, and aunt has their own tweak to this original recipe. When we were kids, we could actually predict who made the dish based on the cook's special signature. A version of this dish is made during festivals as well, we call it Labra, and that is a staple during Durga Puja.
In the US, Pui Shaak is very common in Chinese dishes, at least at the authentic restaurants. Hence it is readily available in Chinese/Vietnamese/Korean grocery stores. This green is not very common in Indian grocery stores, I know not why, because this green is consumed all over India from what I know. The most easy and hassle-free way to cook this is with generous amount of garlic and chilies. These leaves are a mucilagenous and gives the dish a great texture.
This version is 100% vegetarian. But this dish reaches a higher dimension if you add fried shrimp/prawns or fried fish head to it. Fish head can be of Hilsa or Rui or Mrigal or or Catla, these are common fish we have in Bengal. We fry the fish head, pre-marinated with salt, chili powder, and turmeric, and then break the head apart into small pieces. We add it at the very end when we are cooking the Pui Shaak (Basella). The fried shrimp/prawns can be of any size and you may choose to keep the head on as well, if you so desire. And yes, this dish is always made with mustard oil, please do not substitute, it will make me very sad.
Ingredients
In the US, Pui Shaak is very common in Chinese dishes, at least at the authentic restaurants. Hence it is readily available in Chinese/Vietnamese/Korean grocery stores. This green is not very common in Indian grocery stores, I know not why, because this green is consumed all over India from what I know. The most easy and hassle-free way to cook this is with generous amount of garlic and chilies. These leaves are a mucilagenous and gives the dish a great texture.
This version is 100% vegetarian. But this dish reaches a higher dimension if you add fried shrimp/prawns or fried fish head to it. Fish head can be of Hilsa or Rui or Mrigal or or Catla, these are common fish we have in Bengal. We fry the fish head, pre-marinated with salt, chili powder, and turmeric, and then break the head apart into small pieces. We add it at the very end when we are cooking the Pui Shaak (Basella). The fried shrimp/prawns can be of any size and you may choose to keep the head on as well, if you so desire. And yes, this dish is always made with mustard oil, please do not substitute, it will make me very sad.
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| Pui Shaak o Kumro Chechki (Basells leaves and Acorn Squash) |
Ingredients
1 small acorn squash, diced
1 large bunch of basella leaves, diced
turmeric - 1/4 teaspoon
coriander powder - 1 1/2 teaspoon
panch phoron - 1 1/2 teaspoon
red chilies, dry - 4 or 5
Hing (asafoetida) - pinch
salt - to taste
sugar - to taste
Method
- Heat mustard oil, add asafoetida, dry red chilies, and panch phoron.
- Add the squash, salt, coriander powder, and fry till the squash is a bit brown.
- Then add some water, about 1/2 cup, cover and let the simmer till the squash is cooked. Make sure it does not get burned, add a bit of water as needed. The intention is to help cook the squash, but not make it soggy and loose its form. It will get further cooked with the leaves, so do not overcook it.
- Add the pui shaak (basella) and turmeric. Add some sugar. Stirfry till the stems are cooked.
- Check for salt and sugar, add some and stir fry to assimilate.
This chechki is typically a lunch time dish, served with daal and bhaat (rice). It is a bit on the sweeter side than savory. It is very easy to make, takes less than ten minutes, after you have the ingredients prepared. There can be many variations of this based on tweaks in flavoring or ingredients. Some people add a bit of mustard paste at the end, some add poppy seed and mustard seed paste, one can also add a bit of almond or cashew nut paste. I have used acorn squash here, but you can try other types of squash too. Others add sweet potatoes, or regular potatoes, jhinge (ridge gourd), drumsticks (Moringa), or even eggplant. But squash is essential.
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