Malabar Spinach
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Malabar spinach has different names in different States and different countries. In West Bengal it is named as pui sag. There are two varieties green and red. Stem of the Basela Alba is green and red. Stem of cultiva basella Alba rubra is redish-purple, the leaves in both plants are green. The stem when crushed usually emits strong scent. It is a creeper plant. When seeds become matured it looks dark red. This is a lost recipe and I cooked In a traditional way.
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Ingredients
- 250 gm Malabar spinach
- 2 medium sized potatoes
- 1/2 tsp whole five spices punch phoran
- 1 tsp roasted five spices powder
- 1 tsp Ginger paste
- 1 tsp garlic paste
- 2 tsp onion paste
- 1 tsp red chill paste
- 2 -3 green chilli
- 1 tsp Turmeric Powder
- 2 tbsp mustard oil
- Whole red chilly
- 1 tbsp chopped tomatoes
- Salt
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Instructions
- This is grown in my garden.
- Rubbing the ripen seeds, you can see the colour in my fingers.
- Cut the soft stems and wash. Cut the potatoes in cubicle shape.
- Take a cauldron add oil. After heating oil add the potato pieces along with turmeric powder and salt. Close the lid after five minutes take out the fried potatoes and keep separate.
- In the same oil add whole punch phoran and whole red chilly. Then add onion paste, ginger garlic paste, chilly powder, turmeric powder, green chilly, chopped tomatoes. Stir until brown.
- Add the pui sag mix well and close the lid. After ten minutes add the fried potatoes and five spices powder again mix. Close for a few seconds. Now it's ready to serve with steam rice.
Notes
Colour is the attraction of the recipe. When we mix the steam rice with the seeds of pui sag it becomes red. We should introduce this recipe to our kids,
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