Shorshe Pui Shaak

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Dhonepata Pui Shaak is a beloved Bangladeshi dish celebrated for its unique blend of mustard and coriander flavors with the leafy goodness of Malabar spinach. This dish is known for its vibrant taste profile that combines the earthy notes of pui shaak (Malabar spinach) with the pungency of mustard seeds and the fresh aroma of coriander. Often prepared as a vegetarian delight, it’s a favorite in Bengali households for its simplicity and nutritious value. The dish is often paired with steamed rice, making it a wholesome meal. Its rich flavors and aromatic spices make it a comforting choice for those who enjoy traditional Bangladeshi cuisine. The use of minimal ingredients ensures the natural flavors shine through, offering a satisfying culinary experience.

Ingredients

Serving Size:

Pui Shaak – 500 Grams
Mustard Seed – 2 Tbsp
Coriander Leaf – 1 Cup
Green Chili – 3 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Oil – 2 Tbsp
Garlic – 4 Cloves
Onion – 1 Piece
Water – 1 Cup

Nutrition

Per Serving

180 Kcal

Calories

9 Grams

Total Fat

1 Grams

Saturated Fat

400 Mg

Sodium

23 Grams

Total Carbohydrate

5 Grams

Dietary Fiber

7 Grams

Protein

25 Mg

Vitamin C

Directions

Step 1

Wash the pui shaak thoroughly and chop it into small pieces. Set aside.

Step 2

Grind mustard seeds and green chilies into a paste using a little water.

Step 3

Heat oil in a pan. Add garlic and sliced onion, sauté until golden brown.

Step 4

Add the mustard paste to the pan and cook for a few minutes until the oil separates.

Step 5

Add chopped pui shaak, turmeric powder, and salt. Mix well.

Step 6

Pour in water, cover the pan, and let it cook on low heat until the greens are tender. Garnish with coriander leaves before serving.

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Shorshe Pui Shaak

Categories :

Ingredients

Nutrition