Pui saag er Labra

Name: Pui saag er Labra
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 gms Malabar spinach, use leaves and tender stems; 100 gms pumpkin; 100 gms eggplant; 100 gms pototoes; 50 gms yard long beans; 50 gms ridge gourd; 50 gms carrots; 1 onion, sliced; 3-4 pods garlic; 1/2 Teaspoon turmeric powder; 1 Teaspoon cumin powder; 1 Teaspoon ginger paste; 1/2 Teaspoon coriander powder; 1/2 Teaspoon panch foron; 1-2 whole red chilies for tempering; 2 tablespoons Oil; 1 tablespoon sugar; as per taste Salt; as required Fried lentil dumplings for garnish

Ananya Ghosh @anan_17091990

Kolkata, West Bengal

This recipe is a traditional Bengali recipe that has been cooked in every Bengali household since ages. Here I have shown the veg recipe but if anyone wants they can put fried fish heads or fried prawns to enhance the taste more.

Ananya Ghosh @anan_17091990

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Ingredients

45 minutes

4 servings

100 gmsMalabar spinach, use leaves and tender stems
100 gmspumpkin
100 gmseggplant
100 gmspototoes
50 gmsyard long beans
50 gmsridge gourd
50 gmscarrots
1onion, sliced
3-4 podsgarlic
1/2 Teaspoonturmeric powder
1 Teaspooncumin powder
1 Teaspoonginger paste
1/2 Teaspooncoriander powder
1/2 Teaspoonpanch foron
1-2whole red chilies for tempering
2 tablespoonsOil
1 tablespoonsugar
as per tasteSalt
as requiredFried lentil dumplings for garnish

Saved

Steps

45 minutes

1

At first wash all the vegetables and chop them in large chunks as shown.
2

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
3

After this, add potatoes, pumpkin and carrots to the pan and allow them to sauté for 2 to 3 minutes.
4

After this add the remaining vegetables to the pan and cover the pan and fry them for 5 minutes
5

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.
6

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.
7

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.